These easy Chocolate Peanut Butter Protein Baked Oatmeal Cups are the perfect healthy breakfast or whole grain snack on the go! Vegan and gluten-free.
I mean truly, to achieve this level of unparalleled moistest (my sincerest apologize to the 99% of you who abhor that word) with ZERO oil involved is not to be believed.
Perhaps we can blame the ripe nanners (mine were almost black) or the cashew milk, but regardless of the cause, I wholeheartedly promise that this recipe become a new family fave in no time.
To be honest, I've been making these muffins every single week for about two months now. Originally I made them for my boyf because he loves having lots of snack for the week. Then I realized how amazing they were so I started to whipping up my own.
I basically took my Lemon Coconut Baked Oatmeal Cups, swapped out the lemon for extra milk, subbed almond butter for peanut butter, and added some cocoa and protein to make them more of a hearty snack. If you don't want to use protein, just leave it out and use a couple tablespoons less milk!
I tried baking batches at 375F for 20 minutes and then 350F for 25 minutes and I finally found that 350F is the key temperature. I also discovered that using chia seeds instead of flax helps them hold together even more.
Regarding bananas, I use very, very over-ripe ones---about 3 ½ medium bananas or 3 large ones. The best thing about these is that they're so forgiving! I usually don't even measure the peanut butter or cocoa.
Silk unsweetened almond or cashew milk are my go-to liquids of choice when it comes to baking and smoothies. You just can't beat that creaminess! The cashew milk is definitely thicker and creamier if that's your jam. I love that it has zero grams of sugar and is free of artificial colors and preservatives along with saturated fat and cholesterol. Perfecto!
The more muffins, the merrier. That's what I always say!
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Chocolate Peanut Butter Protein Baked Oatmeal Cups
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Snack
Description
These easy Chocolate Peanut Butter Protein Baked Oatmeal Cups are the perfect healthy breakfast or whole grain snack on the go! Vegan and gluten-free.
Ingredients
- 2 tbsp chia seeds + 6 tbsp water
- 3 medium to large ripe bananas, mashed (the more ripe the better)
- 1 cup non-dairy milk
- ¼ cup creamy natural peanut butter
- ¼ cup pure maple syrup (optional for sweetness)
- ½ tsp vanilla extract
- 1 scoop chocolate plant-based protein powder
- 3 cups old fashioned oats (gluten-free if necessary)
- 2 tbsp cocoa powder
- 1 tbsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350F. Spray muffin tin with cooking spray.
- In a small bowl, stir together chia seeds and water to make "chia eggs." Alternatively, you could use 2 large eggs. Set aside.
- Place bananas in a large bowl and mash with fork. Add cashewmilk, peanut butter, optional maple syrup and vanilla and stir until well mixed. Stir in chia eggs.
- Add protein powder, oats, cocoa powder, baking powder and salt. Stir until combined.
- Spoon mixture evenly into muffin tin. You can fill the tins to the top. You may have some leftover batter. Bake for 25 minutes.
- Remove from oven and cool in pan on a wire rack. Once completely cool, store in an air-tight container in the refrigerator.
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 6g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Thanks for supporting the brands that make Hummusapien possible!
For more oatmeal cup lovin,' check out my Banana Zucchini Oatmeal Cups...
...and Lemon Coconut Baked Oatmeal Cups!
