Banana Peanut Butter Oatmeal Cups
One of my favorite baking recipes that I have literally never failed at and the bonus? They are freezer friendly! Just let them cool, place in a container or ziploc bag and they keep for up to 3 months! easily reheat them in the microwave for 45 seconds or toaster oven for 2 minutes.
I usually can get about 15- 20 oatmeal cups out of this recipe depending on how full I fill the muffin tin cups.
Let's get started!
Ingredients
- 2 ripe mashed banana
- ½ cup creamypeanut butter
- 2 eggs
- 2 tablespoons maple syrup
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips, plus extra for topping
- Optional: chopped walnuts
Instructions
1. Preheat oven to 350 degrees F. Line a muffin pan with either muffin liners and or no liners spray with nonstick cooking spray.
2. In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
3. Next stir in the oats, baking powder, cinnamon and salt; stir well to combine. Fold in the chocolate chips into batter.
4. Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top or walnuts and bake for 20-25 minutes. Let cool and enjoy!
To freeze, let cool and place in a ziploc bag or container and freeze up to 3 months. To reheat place in microwave for 45 seconds or in toaster oven for 2 minutes.