These fiber-filled muffins are a perfect, hearty breakfast or snack and they are easy to make ahead!
3 ripe bananas, mashed
1/2 cup sugar
2/3 cup milk
1 cup old fashioned oats
1 cup (120 g) flour
1/2 cup protein powder (see note)
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup mini chocolate chips + more to top
Preheat the oven to 400 degrees F and prepare a muffin tin with liners or cooking spray.
Whisk together bananas. eggs, sugar and milk.
Add the remaining ingredients except for the chocolate chips. Stir until just combined.
Gently stir in the chocolate chips. Don't overmix!
Divide all of the batter evenly in the muffin tin, using a cookie scoop (this is the one I use). They will be pretty full!
Optionally sprinkle more chocolate chips on top of the batter.
Bake for 14-16 minutes until a toothpick inserted into the muffins comes out clean.
These muffins will be fine at room temperature for 2-3 days or you can store them for longer in the fridge or freezer!
I love using a silicon muffin tin! You don't need any muffin liners and the muffins don't stick to the sides of the tin. You simply just place your hand under the muffin tin and pop all of the muffins out. Here's the one I use from Amazon (commisionable link).
These muffins are supposed to turn out denser than your normal muffins because of the oats! They make a great breakfast or fiber-filled snack!
Protein powder: You can sub out the protein powder for an additional 1/2 cup of flour.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.