These banana muffins are so easy to make with just 3 ingredients. And unlike most muffin recipes, these muffins don’t need butter, oil, dairy or eggs. Instead, the recipe uses a secret ingredient to produce moist and soft muffins.
These muffins are so easy to make. I was able to make them in less than 30 minutes. They are not super sweet, letting the banana flavor really shine through.
Ingredients
- Self-Rising Flour
- Overripe Bananas
- Sparkling Water
Self-Rising Flour
These muffins are made with self-rising flour. Self-rising flour already contains a rising agent and salt, so it eliminates the need for those ingredients. However, if you don’t have self-rising flour you can easily make your own using all purpose flour, baking powder and salt. I discuss the exact quantities in the recipe card notes at the end of the post.
Overripe Bananas
This recipe works best with overripe bananas because they will be pureed to a liquid consistency and overripe bananas have more liquid. The pureed bananas provide both sweetness to the batter and half of the liquid needed for the batter.
Sparkling Water
The secret ingredient in this recipe is sparkling water. Sparkling water helps these muffins rise and keeps them moist without the need for butter or oil. You can substitute sparkling water with any carbonated beverage. Just keep in mind that you will likely taste the flavors of whatever sparkling drink you choose.
Muffin Sweetness
I did not add sugar to these muffins because I wanted them to be only mildly sweet. For me, just the banana flavor and natural sweetness from the bananas was enough. However, if you want or prefer sweeter muffins you can definitely add sugar to the batter. You can add 1/4 cup to 1/2 cup of sugar without affecting the texture of the muffins.
More Easy Muffin Recipes
- 4 Ingredient Banana Mug Muffin (No White Flour, Butter, Oil, Eggs or Refined Sugar)
- Snickerdoodle Muffins (No Eggs, Butter or Milk)
- Double Chocolate Muffins (No Eggs, Butter, or Oil)
3 Ingredient Banana Muffins
Ingredients
- 1 ¼ cups (159 grams) self-rising flour
- 5 oz (142 grams) pureed overripe bananas (see notes)
- 1/2 cup (4 oz) sparkling water
- 1/4 cup - 1/2 cup sugar (optional, only if you want sweeter muffins)
Instructions
- Preheat oven to 350°F. Line 8 cavities in a 12-cup muffin pan with muffin liners. I recommend using parchment paper liners because otherwise the muffins will stick to the liners.
- Add flour to a large mixing bowl. If you are planning on adding sugar to the batter, add it now and whisk together. Add in banana and then water. Whisk until batter is smooth.
- Pour batter into muffin liners, filling them about 3/4 full. Use a spatula to scrape sides of bowl to release the batter stuck to the bowl so you have enough for all 8.
- Bake muffins for about 15-18 minutes. Tops of muffins should bounce back if you apply light pressure and toothpick inserted should come out clean.
Notes
- Make sure to puree the bananas to a liquid consistency. Then use a liquid measuring cup to measure out the 5 oz. The 5 oz measurement is volume, not weight. You will need approximately 2 large bananas for this recipe.
- I wanted my muffins to be only mildly sweet. If you want sweeter muffins, you can add 1/4 to 1/2 cup sugar.
- To make your own self-rising flour, add 2 cups all-purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 1.25 cups for the recipe. The remaining flour can be stored for another recipe.
- Any sparkling beverage will work but it must be carbonated. See the post for more details.
- Because these muffins don't have butter, oil or eggs, they will be pale in color even after they are fully baked.
- I used these parchment muffin liners.*
- I used White Lily Self Rising Flour.*
- Measurements are in US measurements.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
YUM JUST YUM
We’re glad you love them!
Can plant based protein powder be added to this recipe?
Sorry, but we haven’t tried that.
Light and fluffy and very easy to make! I added mini choc chips in the batter and it was delicious too!
That’s great! Thanks so much for letting us know.
I made these and then throw them out. They were so gummy and dense. Yours looked very good, but not mine. I would like to try them again. Any suggestions ??
trtavel@ aol.com
There are a couple of reasons this happened – too much flour can make muffins dense and overmixing the batter can cause them to be dense and gummy. So, maybe check you accurately measured and only whisked until the batter was smooth. Hope that helps!
Tried these and the taste was good. The outside of the muffin was a little chewy and I didn’t overmix them. Probably won’t do them again since they’re just ok but easy to fix
They might have been baked a little too long if they were chewy on the outside.
Easy and good.
I’m so glad you liked them!
I followed the recipe with sugar, but after 25 min in the oven the center was still dough like.
Hi, it sounds like you have too much liquid. Could you possibly have added too much banana?
Thank you for such a great recipe. Can I use frozen bananas?
I don’t recommend using frozen because they retain so much water when they are frozen and the batter is already very liquidy.
Thanks for the recipe i really appreciate it so as to keep my body in shape with a good health
Glad you love the recipe!
To concern person ,
A big Thank you , for sharing good delicious recipe of BANANA MUFFINS ( Kirbie’s Craving) . I will love to prepare for my kids.
But as u mentioned tht we can use sparkling soda instead of sparkling water ,
So can I use sparkling SPRITE flavor soda , or Orange flavored, or any flavor sparkling soda ??
If YES then , what will be the shelf life for this banana muffins ? The day I prepare from that day till how many maximum number of days i can eat ?
Waiting for your answers…..
You can substitute sparkling water with any carbonated beverage. Just keep in mind that you will likely taste the flavors of whatever sparkling drink you choose. Also, if you store them in an airtight container they should keep weel for up to three days at room temperature.
absolutely educative, gonna need to try these
Hope you like the recipe!
Is the 78kcal per muffin a typo? Because I can’t afford to eat 78,0000 calories! 😉
kcal is the unit of measurement for a food calorie. So 78 kcal is 78 Calories.
Awesome
I’m glad you enjoyed!
Do you have to use liners or can you just grease with butter?
We use liners because the recipe is butterless. if you want to try greasing the pan with butter it should work fine. Just make sure to completely coat the molds so the muffins don’t stick in spots.
I really like these recipes that you sent me weekly. They are such healthy recipes. I look forward for these every week. Thanks.
I’m so glad you are enjoying the recipes!