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Chocolate Peanut Butter Oatmeal Cups

24 March, 2016 50 Comments

These lovelies are like the moistest chocolate banana peanut butter muffers that ever walked God’s green earth.

Chocolate Peanut Butter Oatmeal Cups are a super moist, healthy, and delicious on-the-go breakfast or snack with no oil or added sugar!

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!

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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 1/2 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. They’re also super low in sugar. Sugar is a fun friend, but if I can keep in on the low end, I’m a happy chickpea!

Chocolate Peanut Butter Oatmeal Cups are a super moist, healthy, and delicious on-the-go breakfast or snack with no oil or added sugar!

After making these a gazillion times, I’ve found that they’re perfectly sweet for my taste buds using very over-ripe bananas, about 15 drops of liquid stevia, and that scoop of Vega protein that’s also sweetened with stevia. 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, is non-GMO, and is free of artificial colors and preservatives along with saturated fat and cholesterol. Perfecto!

Chocolate Peanut Butter Oatmeal Cups are a super moist, healthy, and delicious on-the-go breakfast or snack with no oil or added sugar!

You’ll notice I included the nutrition information on these babies since so many of you have been requesting. I’m not sure if you all are aware but I’m a freelance writer for MyFitnessPal, so I’ve grown to adore their super easy recipe calculator. I write lots of the round-ups you see on their blog (like 10 Make Ahead Lunches Under 400 Calories) and also topical nutrition pieces. If you want the nutrition of any of my old recipes, just paste the link into the recipe importer, check over the ingredients, and there you have it. Be sure to check the ingredients it pulls because it will do wonky things like assume “salt” is the same as “salted butter.”

Too funny.

Chocolate Peanut Butter Oatmeal Cups are a super moist, healthy, and delicious on-the-go breakfast or snack with no oil or added sugar!

The more muffins, the merrier. That’s what I always say!

Print
Chocolate Peanut Butter Oatmeal Cups are a super moist, healthy, and delicious on-the-go breakfast or snack with no oil or added sugar!

Chocolate Peanut Butter Protein Baked Oatmeal Cups

★★★★★ 4.8 from 4 reviews
  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12
  • Category: Snack
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Description

A delicious vegan and gluten-free breakfast or healthy snack on the go, these muffins are packed with flavor and nutrition from whole grain oats, plant protein, and creamy peanut butter!


Ingredients

  • 2 tbsp chia seeds + 6 tbsp water
  • 3 medium to large ripe bananas, mashed (the more ripe the better)
  • 1 cup Silk unsweetened cashew milk (almond or coconut are great, too)
  • 1/4 cup creamy peanut butter
  • 1/4 cup pure maple syrup (optional for sweetness, I omitted and used 15 drops of liquid stevia)
  • 1/2 tsp vanilla extract
  • 1 scoop chocolate plant-based protein powder (I use Vega Chocolate Protein + Greens)
  • 3 cups old fashioned oats (gluten-free if necessary)
  • 2 tbsp cocoa powder
  • 1 tbsp baking powder
  • pinch salt

Instructions

  1. Preheat oven to 350F. Spray muffin tin with cooking spray.
  2. In a small bowl, stir together chia seeds and water to make “chia eggs.” Alternatively, you could use 2 large eggs. Set aside.
  3. Place bananas in a large bowl and mash with fork. Add cashewmilk, peanut butter, optional maple syrup or stevia, and vanilla and stir until well mixed. Stir in chia eggs.
  4. Add protein powder, oats, cocoa powder, baking powder and salt. Stir until combined.
  5. Spoon mixture evenly into muffin tin. You can fill the tins to the top. You may have some leftover batter. Bake for 25 minutes.
  6. 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

Did you make this recipe?

Tag @hummusapien on Instagram and hashtag it #hummusapien

[Tweet “Breakfast on the go! Chocolate PB Protein Oatmeal Cups @TheHummusapien @LoveMySilk #ad #SilkUnsweetened”]

Chocolate Peanut Butter Oatmeal Cups are a super moist, healthy, and delicious on-the-go breakfast or snack!

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…

Banana Zucchini Baked Oatmeal Cups

…and Lemon Coconut Baked Oatmeal Cups!

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Filed Under: Breakfast, Muffins, Bites & Bars, Uncategorized Tagged With: breakfast, chocolate, gluten-free, muffin, peanut butter, snack, Vegan

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Comments

  1. Rebecca @ Strength and Sunshine says

    24 March, 2016 at 6:58 am

    Oatmeal muffins <3 They look delish!

    Reply
  2. Emma {Emma's Little Kitchen} says

    24 March, 2016 at 7:57 am

    Good grief! I better not make these… I may not be able to eat oatmeal any other way again…!

    Reply
  3. Chelsea@RunningWithaWhisk says

    24 March, 2016 at 8:28 am

    These little oatmeal cups are calling my name this morning! There is no better combo than chocolate and peanut butter and I adore that these have an extra protein punch!

    Reply
  4. Dietitian Jess says

    24 March, 2016 at 8:45 am

    I love nutritious muffins as a pre-workout snack… definitely adding these to my rotation since they are my favor flavor profile- chocolate + PB= <3

    Reply
  5. ACKTIVE LIFE says

    24 March, 2016 at 9:24 am

    Oh yes and please…Oatmeal muffins are the bomb, but so are all muffins. I don’t discriminate when it comes to them! And add some nut butter and everyone is happy! XOXO

    Reply
  6. Hannah says

    24 March, 2016 at 9:28 am

    These look great! However, I’m pretty sure the sugar content is wrong. A medium banana should have about 15 g of sugar per fruit. I think the app may have matched a “bad banana” bwahaha

    Reply
  7. Julia Mueller says

    24 March, 2016 at 10:47 am

    Bring on the moisture!!! I’m all about a moist muffin and the PB/Chocolate combo is driving me crazy here! I have the ripest bananas ever on my counter, so I am on top of these, you better believe it!

    Reply
  8. Emilie @ Emilie Eats says

    24 March, 2016 at 1:38 pm

    I’m pretty sure I could live off of these. No oil?? No added sugar?? You have answered my breakfast/snack/everything prayers.

    Reply
  9. Victoria says

    24 March, 2016 at 6:46 pm

    Oh my gahhhhh I need to make these!! My favorite flavor combo 🙂

    Reply
  10. Lindsay says

    24 March, 2016 at 7:52 pm

    What can I use in place of the protein powder? Can I just leave it out?

    Reply
  11. Sam @ Barrister's Beet says

    25 March, 2016 at 11:42 am

    These look amazing! Can’t wait to try them. These would be a great AM snack for when I’m craving something sweet and salty.

    Reply
  12. Hilary says

    25 March, 2016 at 1:10 pm

    Perfect combo! And love how instead of mixing the nut butter into the recipe it is clearly tasted through the dollop inside!

    Reply
  13. Sarah @ Making Thyme for Health says

    25 March, 2016 at 2:34 pm

    These are totes making me drool! I love chocolate peanut butter anything and it’s a major bonus when it’s healthy and portable. I want them all in my face right NOW!!

    Reply
  14. Sherry Hall says

    26 March, 2016 at 9:10 am

    Hi Alexis,

    These look great! I am allergic to bananas so I need a good replacement. I have tried using sweet potatoes, unsweetened apple sauce and chia seed pudding, but they make everything too wet. Do you have any suggestions? Thanks.

    Reply
    • Alexis says

      27 March, 2016 at 6:02 pm

      Hey there Sherry! Hmmm, I would’ve said sweet potatoes and apple sauce. Maybe add a bit more oats to counteract the moisture?

      Reply
  15. Chelsea @ nibbleonnutrition says

    28 March, 2016 at 11:34 am

    Yummy! 2 of my favorite things! Can’t go wrong 🙂

    ★★★★★

    Reply
  16. Lindsay says

    8 April, 2016 at 9:59 am

    Wow, these were so good…so good!

    ★★★★★

    Reply
    • Alexis says

      9 April, 2016 at 5:17 pm

      YAY!!

      Reply
  17. LC says

    12 May, 2016 at 4:21 pm

    These look great! Do they freeze well? Also, is there a good substitute for the protein powder?

    Reply
    • Alexis says

      13 May, 2016 at 9:54 am

      Yep, they do freeze well. I usually just put a frozen one in my lunch and it defrosts overnight. You can leave out the protein powder! You may need to cook them a couple minutes longer.

      Reply
  18. Nancy says

    28 August, 2016 at 3:29 pm

    Hey Alexis!
    Thanks for the great looking recipe! Q: Do you think it would work to sub an egg instead of the protein powder? Thx!

    Reply
  19. annonce rencontre says

    2 October, 2016 at 9:28 pm

    This article will assist the internet users for building up
    new weblog or even a blog from start to end.

    Reply
  20. Skye says

    20 April, 2017 at 5:30 pm

    Ooh the pics are misleading. Thought there was a PB filling in the middle. Still sound awesome regardless.

    Reply
  21. Dorothy says

    4 June, 2017 at 9:35 pm

    These are fabulous! I do a lot of gf baking already, just to minimize wheat intake, but don’t do a lot vegan and needed something for a vegan-friendly brunch contribution. We ate ours on the car ride there (!) and they made everyone at brunch very excited and happy:-) Looking forward to making more of them soon and trying some of your other great variations. And looks like some other yummy recipe ideas here. Thanks!

    ★★★★★

    Reply
  22. Randy Mendyk says

    19 July, 2018 at 8:09 pm

    I need details before trying recipes. This sounds great but I need exact amounts. Since protein powders use different size scoops in their packaging; what amount is recommended for this recipe?

    ★★★★

    Reply
    • Alexis says

      20 July, 2018 at 7:40 am

      30g or 3 tbsp but definitely doesn’t need to be exact here

      Reply
  23. Linda says

    27 January, 2019 at 12:21 pm

    Can you substitue honey for maple syrup? How much?

    Reply
    • Alexis says

      27 January, 2019 at 5:07 pm

      Yep, same amount.

      Reply

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★☆ ★☆ ★☆ ★☆ ★☆


Oh HAY! I’m Alexis, a Registered Dietitian, food blogger, and restaurant extraordinaire. I use my passion for cooking and wellness as fuel to help others ignite a more freeing, happy, and wholesome relationship with food. Learn more!

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