easy 3-ingredient banana bread muffins

Easy 3-Ingredient Banana Bread Muffins

We always buy too many bananas at our house and usually we end up freezing them or if my girls have the urge to bake, then we make these easy 3-ingredient banana bread muffins.

They are super easy to make and simply delicious. We always make sure to buy a cake mix or two to keep in the pantry just in case company stops by. There is nothing better than the smell of fresh banana bread coming out of the oven! oh my.

You can store them in the freezer if you want, but in our house they do not last that long. You can also make this as a loaf of bread, but it takes longer and we are impatient.

You can also add chocolate chips or nuts on top for extra taste, we prefer ours plain with a good cup of coffee!

These easy 3-ingredient banana bread muffins are perfect for a family that is always on the go like ours. You can use any flavor cake mix you like. I typically stick with yellow, white, vanilla or chocolate. 

Easy 3-Ingredient Banana Bread Muffins

The best way to store the leftover banana muffins is to put them in a ziploc bag or an airtight container. They keep well at room temperature for about 3 days or you can store them in the fridge so they do not mold too quick, depending on the climate where you live. You can also make half the recipe or you can double it.

Easy 3-Ingredient Banana Bread Muffins

5 from 1 vote
Easy 3-Ingredient Banana Bread Muffins
Easy 3-Ingredient Banana Bread Muffins
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
Course: Breakfast
Servings: 12 muffins
  • 3-4 riped bananas, mashed
  • 1 box of cake mix
  • 2 eggs
  1. Preheat oven 350° F.

  2. Spray a 12-cup muffin tin with nonstick spray.

  3. In a large mixing bowl, add mashed bananas, eggs and cake mix - whisk.

  4. Spoon batter into muffin cups, about 2/3 full.

  5. Bake 16-18 minutes or until they are golden brown or use toothpick.

  6. Cool for about 10 minutes on a wire rack.

2 thoughts on “easy 3-ingredient banana bread muffins”

  1. Loved these muffins!! I used 4 bananas and it ended up making 15 muffins.

    I knew I wouldn’t get through them in a couple days so I took 8 of them and individually wrapped them in plastic wrap and then put two in a quart size bag and popped each bag into the freezer. I grab a pair on the way out the door and by the time I am ready for my mid morning snack they are perfectly thawed and ready to eat!

    They are light and fluffy and not too sweet. I will definitely be making these again!!

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Hey there, I’m Joanna! A little thing about me: I ♡ my FAMILY, I ♡ FOOD, and I ♡ Photography. This is my way of combining all my passions into one – I am so glad you are here!
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