Delicious peanut butter banana baked oatmeal cups made with protein-packed peanut butter and naturally sweetened with bananas and a touch of maple syrup. These easy banana baked oatmeal cups are easily gluten and dairy free, freezer-friendly and great for kids!
½cupcreamy or crunchy natural peanut butter (just peanuts + salt)
2eggs
2tablespoonspure maple syrup (or honey)
2/3cupunsweetened almond milk (or milk of choice)
1teaspoonvanilla extract
2cupsold fashioned rolled oats, gluten free if desired
1teaspoonbaking powder
1teaspooncinnamon
¼teaspoonsalt
⅓cupdark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired)
Optional: ⅓ cup chopped walnuts
Instructions
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
Recipe Notes
To make dairy free: be sure to use a dairy free milk and to also use dairy free chocolate chips.
To freeze oatmeal cups: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm
Nutrition Facts
Peanut Butter Banana Baked Oatmeal Cups
Amount Per Serving (1 oatmeal cup)
Calories 192Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2.7g17%
Carbohydrates 23.3g8%
Fiber 3.9g16%
Sugar 8.7g10%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.