Banana Oat Muffins

5 from 2 votes

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I love to make muffins to have on hand for a quick breakfast paired with some eggs or for a quick snack at home or on the go. These Banana Oat Muffins are the perfect way to use up those overripe bananas sitting on your counter. In fact, the more ripe your bananas, the sweeter your muffins will be!

Banana Oat Muffins shown baked with visible oatmeal and chocolate chips.

Nutritional Information / Macros

Makes: 12 servings

Serving size: 1 oversized muffin

218 cals

7.2P / 32.5C / 7.5F / 2.1 FIBER

How to Find in the MyFitnessPal or MacrosFirst App

Search the food database in either app for, Stay Fit Mom Banana Oat Muffins


  • Ripe bananas
  • Kodiak Cakes pancake mix
  • Old fashioned oats
  • Clean Simple Eats vanilla protein powder (Use STAYFITMOM for a discount! This is my absolute favorite protein brand and flavor!)
  • Cinnamon
  • Fat free milk (I use Fairlife)
  • All purpose flour
  • Brown sugar
  • Melted butter
  • Egg
  • Vanilla extract
  • Salt
  • Baking powder
  • Baking soda
  • Chocolate chips
Banana Oat Muffins batter with visible oats and chocolate chips.


You can sub in olive, coconut, or avocado oil if you don’t have, or want to use, butter!

If you don’t want to see or chew whole oats in your muffins, you can blend the oats up first to make an oat flour.

Banana Oat Muffins in prepared muffin pan with parchment paper and muffin batter.

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Supplies Used

  1. Parchment Paper Tulip Liners–these will help hold the extra batter for these oversized muffins!
  2. 12 Cup Muffin Tin–you can use one of these, or the silicone ones are great if you don’t have liners.
  3. Food Processor–You can use a blender to mash the bananas, use a blender, or simply mash them in a bowl with a fork.
Banana Oat Muffin broken in half to show texture and chocolate chips.

Storing and Reheating Instructions

These muffins can be stored in a bag or air tight container for up to 5 days in the fridge.

Reheat muffins for 15-20 seconds in the microwave if you prefer them warm!

More Muffin Recipes

Meal Prep Cookbook Volume 1:

  • Coffee Cake Muffins –Krista’s Favorite!
  • Pumpkin Muffins
  • Sausage Blueberry Muffins

Meal Prep Cookbook Volume 2:

  • German Chocolate Protein Muffins
  • Lemon Poppyseed Muffins
  • Blueberry Streusel Muffins

Get the Stay Fit Mom Cookbooks!

Macros included for all recipes and pre loaded in the apps for easy macro tracking!

Digital and hardcopies available!

5 from 2 votes

Banana Oat Muffins

Delicious muffins with bananas, oatmeal, and chocolate chips!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 muffins
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  • 1.5 large ripe bananas , (200g)
  • 1/2 cup Kodiak Cakes pancake mix, 54g
  • 1 cup old fashioned oats, 80g
  • 2 scoops Clean Simple Eats vanilla protein powder
  • 1 teaspoon cinnamon
  • 1/2 cup fat free milk, Fairlife
  • 1/2 cup all purpose flour
  • 6 tablespoons brown sugar, 75g
  • 4 tablespoons melted butter, 56g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips, 112g


  • Preheat the oven to 350 degrees.
  • Place the bananas in a blender or food processor and pulse a few times or mash in a medium sized bowl with a fork.
  • Add all remaining ingredients (except for the chocolate chips) and pulse in the blender or add into the bowl with the mashed bananas. Mix until smooth.
  • Stir in the chocolate chips.
  • Pour into an oversized silicone muffin tin, or line a regular muffin tin with parchment paper squares (you can buy the hamburger ones or cut them out).
  • Fill each cup with about 1/3 cup of batter. Using parchment paper in these helps hold the extra batter for these oversized muffins. It will make 12 muffins.
  • Bake for 20-22 minutes or until the tops begin to turn golden brown.
  • Let cool completely before storing in a bag or container in the refrigerator.


You can sub in olive, coconut, or avocado oil if you don’t have butter!
If you don’t want to see or chew whole oats in your , blend the oats up first to make an oat flour.
The more ripe your bananas, the sweeter your muffins will be!
Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Mom Banana Oat Muffins.”


Serving: 1muffin, Calories: 218kcal, Carbohydrates: 32.5g, Protein: 7.2g, Fat: 7.5g, Fiber: 2.1g
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Recipe Rating


    1. Hi Danielle! Thanks for the review! I’m glad you all enjoyed them. What a great weekend treat!