Moist 3-Ingredient Banana Muffins
When you’ve got spotty bananas on the counter and a craving for a warm baked treat, these 3-ingredient banana muffins are the answer. They’re the simplest muffins you’ll ever make, using nothing but ripe bananas, sweetened condensed milk, and self-raising flour.
They come together in one bowl with no butter, oil, or eggs, yet bake up soft with a tender crumb. Once you see how easy they are, they’ll become your go-to way to use up overripe bananas.
What Makes These Muffins So Good
The ripe bananas bring deep, natural sweetness and a lot of moisture, so you don’t need any added fat. Sweetened condensed milk pulls double duty, sweetening the batter while giving the crumb a soft, almost creamy texture.
Self-raising flour handles the lift, so you skip the measuring of baking powder or soda. The whole thing stirs together in minutes, and the result is a muffin that stays moist for days without turning heavy.
Ingredients
- 3 very ripe bananas: the spottier, the sweeter and more flavorful your muffins will be.
- 1 (14 oz) can sweetened condensed milk: acts as the liquid, sweetener, and fat all at once.
- 2 cups self-raising flour: provides the rise, so no additional leavening is needed.
Variations / Substitutions
- Make them dairy-free: swap the sweetened condensed milk for a can of coconut condensed milk.
- Use all-purpose flour: replace the self-raising flour with 2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
- Add a handful of chocolate chips or chopped nuts: fold in ½ cup right before scooping the batter into the tin for extra texture.
If you love the no-fuss vibe of these, you’ll want to try our 2-Ingredient Banana Pancakes next.
How to Make Moist 3-Ingredient Banana Muffins
Step 1: Mash the Bananas
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, peel and mash the 3 very ripe bananas with a fork until smooth, about 30 seconds of mashing. Stir in the 14 oz can of sweetened condensed milk and mix until you have a mostly smooth, pale yellow batter.
Step 2: Fold in the Flour
Add the 2 cups of self-raising flour to the banana mixture. Gently fold everything together with a spatula until you no longer see dry streaks of flour, roughly 15 to 20 strokes. The batter will be thick and a little lumpy, and that’s exactly what you want. Overmixing will work the gluten and make the muffins dense, so stop as soon as it comes together.
Step 3: Scoop and Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full. Bake at 350°F (175°C) for 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Tips for the Best Muffins
- Spoon your flour into the measuring cup and level it with a knife rather than scooping straight from the bag. Packed flour will throw off the ratio and leave you with dry muffins.
- For a glossy, crackly top, lightly brush the tops of the unbaked muffins with a tiny bit of extra sweetened condensed milk just before they go into the oven.
- Let the muffins cool completely before storing them so the crumb stays light. Any trapped steam will make them gummy if you close them up while warm.
Bake times adjust slightly depending on your tin.
| Tin type | Bake time |
|---|---|
| Mini muffin pan | 10 to 12 mins |
| Standard 12-cup | 18 to 20 mins |
| Jumbo muffin pan | 22 to 25 mins |
Storing Leftovers
- Refrigerate: Keep muffins in an airtight container in the fridge for up to 5 days. The condensed milk keeps them moist, but the fridge helps them stay fresh longer than the counter.
- Reheating: Warm a muffin in the microwave for 15 to 20 seconds to soften it. A quick toast in a toaster oven works, too.
- Serve Cold: These are just as good straight from the fridge, so they make an easy grab-and-go breakfast.
Frequently Asked Questions
Can I use frozen bananas?
Yes, thaw them first and drain off any excess liquid before mashing. Frozen bananas release a lot of water as they thaw, which can thin the batter too much if you don’t pour it off.
Can I freeze these muffins?
Absolutely. Let the muffins cool completely, then wrap each one individually and place them in a freezer bag. They will keep well for up to 3 months. Thaw at room temperature or microwave straight from frozen for about 30 seconds.
My muffins stuck to the paper liners—what can I do?
Because there’s no oil in this recipe, the crumb can cling a little. You can lightly spray the liners with nonstick spray before filling them, or use silicone liners for a guaranteed release.
My muffins didn’t rise, what happened?
The most common culprit is old self-raising flour. Check the expiration date on your package. If the leavening agents have lost their strength, the batter won’t get the lift it needs, and the muffins will bake up flat.
Moist 3-Ingredient Banana Muffins Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Mash bananas in a large bowl, then stir in sweetened condensed milk until smooth.
- Add self-raising flour and fold gently with a spatula until just combined and no dry streaks remain.
- Divide batter among liners, filling each ¾ full. Bake 18 to 20 minutes until golden and a toothpick comes out clean. Cool in the tin 5 minutes, then transfer to a wire rack.
