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Banana Peanut Butter Oatmeal Cups

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, brunch, Snack
Cuisine: American
Ingredients Method

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

Method
 

  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.