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3 Ingredient Banana Muffins
This 3 Ingredient Banana Muffin recipe is super easy to make and a great use for over ripe bananas!
3 Ingredient Banana Muffins
This is my favorite use for bananas that are over ripe. I use to make muffins from scratch but this little recipe is SO much easier and a whole lot less messy. My son can make these on his own any time he wants some!
This recipe seriously only uses three ingredients – one box of cake mix – three bananas – and one egg. That is it!
Kids love them because they are almost like cupcakes – especially if you use some of the fun varieties of cake mixes like lemon – strawberry – and chocolate. Yes, chocolate banana muffins – get some fruit in with the fun!
How to Ripen Bananas Quickly
If you have ripe bananas but want to make this recipe you can ripen them faster by placing them in a closed paper bag. The banana will release ethylene gas which helps speed up the ripening process. This usually takes a few hours. You can also place the bananas in the oven and bake them at 250 degrees for 10-30 minutes. When they turn black they are done!
How to Store Cooked Banana Muffins
Store banana muffins in an airtight container at room temperature for up to 4 days. These will keep in a refrigerator for up to a week.
How to Freeze Banana Muffins
Banana muffins freeze great! Place banana muffins in a single layer on a baking sheet so they do not touch until they are hard. Then place in a freezer bag. Label banana muffin package with the date you plan to eat the banana muffins. Bananas muffins will last up to 3 months in the freezer .
More kid friendly breakfast ideas:
- Loaded Breakfast Pancakes
- Tropical & Nutty Granola
- Copycat Jimmy Dean Scramble
- Strawberry Crêpes with Almond Whipped Cream
- Copycat Whataburger Taquito
- Breakfast Bowls with Grits
3 Ingredient Banana Muffins
192kcal
Method
- Preheat the oven to 350 degrees. Spray a cupcake pan with cooking spray or you can use cupcake liners to line the pan.
- Add the bananas to the mixer and turn it on low. Once they are mushy, add the egg and cake mix. Scrap sides and make sure everything is combined. You can just use a bowl if you don't have a stand mixer.
- Then pour into the cupcake liners or a muffin pan. Fill them close to the top - you should be able to get 12 muffins out of one batch.
- Bake for 15- 17 minutes. Use a toothpick to check for doneness. It should come out clean when you poke a muffin.
Nutrition
Calories192kcalCarbohydrates42gProtein3gFat2gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat1gCholesterol14mgSodium304mgPotassium137mgFiber1gSugar22gVitamin A39IUVitamin C3mgCalcium98mgIron1mg
Private Notes
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