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oatmeal cups on plate with bite taken out.

Chocolate Peanut Butter Oatmeal Cups (Protein-Packed!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

These easy Chocolate Peanut Butter Oatmeal Cups are the perfect healthy breakfast or whole grain snack on the go! Low in sugar and packed with 6g protein each.


Ingredients

Units Scale
  • 3 small to medium ripe and spotty bananas (1 cup mashed)
  • 1 cup milk (almond, oat, cow's etc)
  • 2 large eggs
  • 1/2 cup natural salted peanut butter
  • 1/4 cup pure maple syrup (or honey)
  • 1 tsp vanilla extract
  • 2 1/2 cups old fashioned oats (gluten-free if necessary)
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1/4 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350F. Line a muffin tin with silicone liners or paper ones. I highly recommend liners for this recipe.
  2. Place bananas in a large mixing bowl and mash with fork. Measure to make sure you have 1 cup. Add eggs milk, eggs, peanut butter, maple syrup and vanilla. Whisk until combined.
  3. Add oats, cocoa powder, baking powder and salt. Stir until combined. Fold in chocolate chips.
  4. Spoon mixture evenly into muffin tin, filling each to the top. Bake for 25 minutes.
  5. Remove from oven and cool pan on a wire rack for at least 30 minutes. If you try to remove muffins while they're hot, they'll fall apart. Once completely cool, store in an air-tight container on the counter for 2 days then in the refrigerator for up to 5 days.

Notes

VEGAN: Use chia eggs (2 tbsp chia seeds + 6 tbsp warm water, set aside to gel for 5 minutes). Chia works better than flax here.