Easy 4 Ingredient Banana Muffins – Quick & Healthy Recipe

There’s something undeniably nostalgic about the smell of banana muffins baking in the oven. For me, it instantly transports me to my grandmother’s cozy kitchen in New Jersey. She wasn’t one for complicated recipes; her cooking philosophy was always about making the most out of simple ingredients. One of her most cherished recipes was a no-fuss, wholesome banana muffin she often made when we had overripe bananas sitting on the counter. And the best part? She only used a handful of ingredients — just enough to let the natural sweetness and flavor of the bananas shine through.

Inspired by her simple, yet delicious approach, I’ve recreated her method in the form of these 4 ingredient banana muffins. This recipe is a true lifesaver for busy mornings, unexpected guests, or those days when you just want a sweet treat without a trip to the store. No fancy mixers, no complicated techniques, and definitely no obscure ingredients. If you have ripe bananas, eggs, flour, and peanut butter, you’re just about 25 minutes away from a warm, fluffy muffin straight from the oven.

These muffins are proof that you don’t need a long ingredient list to make something genuinely delicious. Whether you’re a college student with a tiny dorm kitchen, a busy parent juggling multiple tasks, or simply someone who appreciates the beauty of simplicity, these banana muffins will hit the spot.

Ingredients for 4 Ingredient Banana Muffins

Let’s talk ingredients — because with just four of them, every one counts. What makes these 4 ingredient banana muffins so amazing is that each item plays a starring role, creating a perfect harmony of flavor, texture, and nutrition.

1. Ripe Bananas – 3 medium-sized

Bananas are the heart of this recipe. They’re responsible for the natural sweetness, moisture, and a subtle caramelized flavor once baked. The riper the banana, the better — look for those with brown speckles or dark skins. These are loaded with natural sugars and have a softer texture, making them ideal for baking.

Tip: If your bananas aren’t quite ripe, you can quickly ripen them in the oven. Place them (peels on) on a baking sheet at 300°F (150°C) for 15 minutes. Let cool before using.

2. Eggs – 2 large

Eggs act as the binding agent in this muffin recipe. They hold everything together while also helping the muffins rise and stay soft. Make sure they’re at room temperature for best mixing results.

Vegan swap idea: If you’re avoiding eggs, try replacing them with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). It changes the texture a bit but still works well!

3. Peanut Butter – ½ cup

Peanut butter brings richness and a nutty depth of flavor that pairs beautifully with bananas. You can use creamy for a smooth texture or chunky for a bit of crunch. For a healthier version, go with a natural peanut butter that doesn’t have added sugar or oils.

4. Self-Rising Flour – 1 cup

Self-rising flour contains both flour and leavening agents (baking powder + salt), which means less measuring and a consistent rise every time. It gives the muffins a light, tender crumb without needing extra ingredients.

No self-rising flour? You can make your own: For each cup, combine 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.

Kitchen Equipment You’ll Need

One of the best things about these 4 ingredient banana muffins is that you don’t need any fancy gadgets or special equipment. Everything can be made with just a few common kitchen tools — which is perfect for anyone in a small space, or anyone who just doesn’t want to deal with a mountain of dishes.

Here’s what you’ll need:

1. Mixing Bowl

A medium to large mixing bowl will do the trick. You’ll mix everything in one bowl — no need to separate dry and wet ingredients. Less cleanup? Yes, please.

2. Fork or Potato Masher

This is your banana-mashing tool. A fork works great, especially if your bananas are super ripe. A potato masher can speed things up if you’re doubling the recipe.

3. Muffin Tin

Standard 12-cup muffin tins work best here, though this recipe makes about 7 muffins. If you want perfectly shaped muffins, use a non-stick tin or silicone mold.

4. Paper Liners or Non-Stick Spray

Paper liners make cleanup a breeze, but if you’re going for zero waste or a crispier edge, a light coating of oil or non-stick spray works beautifully.

5. Oven

Preheat to 350°F (175°C) — the perfect temperature for even, golden-brown muffins.

That’s it! No mixer, no scale, no stress. Just grab your ingredients and these basic tools, and you’re ready to bake up some banana muffin magic.

How to Make 4 Ingredient Banana Muffins: Step-by-Step Instructions

This recipe is truly one of the easiest you’ll ever try. Even if you’re new to baking, these 4 ingredient banana muffins are practically foolproof. Follow these simple steps and you’ll have a warm batch ready in no time.

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures even baking and a golden finish. While the oven heats up, get your muffin tin ready. Line 7 cups with paper liners or lightly grease them with non-stick spray.

Pro Tip: If you’re using paper liners, give them a quick spritz of oil to prevent sticking — especially with low-fat recipes like this.

Step 2: Mash the Bananas

In a large mixing bowl, peel and mash the 3 ripe bananas using a fork or potato masher. You want the mixture mostly smooth, but it’s okay to leave a few small chunks — they’ll give the muffins bursts of banana flavor in every bite.

Bonus Flavor Tip: If your bananas smell intensely sweet and are very soft, they’re perfect for this recipe.

Step 3: Add the Eggs and Peanut Butter

Crack in the 2 eggs and add the ½ cup of peanut butter. Mix well until everything is fully combined and the mixture is a uniform, creamy consistency. This is your wet base — rich, nutty, and naturally sweet.

Optional Add-Ins: If you’re feeling creative, this is the moment to stir in extras like a dash of cinnamon, vanilla extract, or a small handful of chocolate chips or nuts.

Step 4: Fold in the Self-Rising Flour

Now gently stir in the 1 cup of self-rising flour. Mix just until the flour disappears into the batter — no need to overwork it. Overmixing can lead to dense muffins, and we want these light and fluffy.

No self-rising flour? Mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.

Step 5: Portion the Batter

Spoon the batter evenly into the 7 prepared muffin cups. Each should be filled about ¾ of the way. This gives the muffins room to rise without overflowing.

Step 6: Bake to Golden Perfection

Place your muffin tin in the center rack of the preheated oven and bake for 18–22 minutes. They’re done when the tops are golden and a toothpick inserted in the center comes out clean.

Let them cool in the pan for a few minutes before transferring to a wire rack. Or, enjoy one warm and fresh — the peanut butter aroma is irresistible.

A Muffin That’s Simple, Satisfying, and So Worth Sharing

Whether you’re a seasoned baker or someone who’s just getting cozy in the kitchen, these 4 ingredient banana muffins are a perfect go-to recipe. They come together in minutes, require zero fancy skills or tools, and deliver that soft, sweet, nutty flavor that feels like a warm hug in muffin form.

What I love most about these muffins is how they fit into any lifestyle. You can enjoy them as a light breakfast with coffee, toss one into a lunchbox, savor them with a cup of tea in the afternoon, or sneak one in as a guilt-free dessert. And because they’re made from ingredients you likely already have on hand — bananas, eggs, flour, and peanut butter — they’re ideal for those days when you want something homemade, without the trip to the grocery store.

Even better? They’re endlessly customizable. From chocolate chips to cinnamon, chopped nuts to a dash of vanilla, you can make them your own while still keeping things ultra-simple.

So, the next time you find yourself with a few ripe bananas on the counter, skip the trash (or the freezer) and treat yourself to a batch of these wholesome, quick-to-bake muffins. I guarantee they’ll become a staple in your home just like they have in mine.

Love banana-based baking? Try these cozy Pumpkin Banana Muffins, classic Gluten Free Banana Bread Muffins, or tangy and tender Sourdough Banana Muffins next!

Print Recipe

4 Ingredient Banana Muffins

These 4 ingredient banana muffins are a quick, wholesome treat perfect for using up ripe bananas. With just bananas, eggs, peanut butter, and self-rising flour, they’re easy to whip up in one bowl — no mixer or fancy equipment required.

Prep Time5 minutes mins

Cook Time18 minutes mins

Total Time25 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: 4 ingredient banana muffins, easy banana muffin recipe, peanut butter muffins, ripe banana recipe, simple muffin

Servings: 7 muffins

Cost: moderate

Equipment

• mixing bowl
• Fork or potato masher
• Muffin tin
• Paper liners or non-stick spray
• oven

Ingredients

• 3 medium-sized ripe bananas
• 2 large eggs
• ½ cup peanut butter creamy or chunky
• 1 cup self-rising flour

Instructions

• Preheat oven to 350°F (175°C). Line 7 muffin cups with paper liners or lightly grease with non-stick spray.
• Mash bananas in a mixing bowl using a fork or potato masher until mostly smooth.
• Add eggs and peanut butter. Mix until fully combined and smooth.
• Fold in self-rising flour. Stir gently until just combined — do not overmix.
• Spoon batter evenly into the prepared muffin tin, filling each about ¾ full.
• Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Cool muffins in the pan for a few minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

To make self-rising flour: combine 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.

Optional add-ins: cinnamon, vanilla extract, chocolate chips, or chopped nuts.

Vegan tip: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Ripen bananas quickly by baking them (peels on) at 300°F (150°C) for 15 minutes.

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