Banana Oat Muffins

5 from 4 votes

Delicious muffins with bananas, oatmeal, and chocolate chips!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Breakfast Recipes, Snack

Cuisine: American

Diet: Low Calorie

Servings: muffins

1.5 large ripe bananas (200g)
1/2 cup Kodiak Cakes pancake mix 54g (or 1/3 cup reg pancake mix + 20g extra protein powder)
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.

If you don’t have Kodiak Cakes pancake mix just use 1/3 cup regular pancake mix + 20g extra protein powder)

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.”