Description
Hearty peanut butter banana baked oatmeal cups combine wholesome ingredients for a nutritious breakfast treat. Quick and simple preparation ensures delicious morning satisfaction for hungry people.
Ingredients
Scale
- 2 cups old-fashioned rolled oats (gluten-free if desired)
- 1 heaping cup ripe mashed banana
- ½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 large eggs
- ⅔ cup (160 ml) unsweetened almond milk (or milk of choice)
- 2 tbsps pure maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ⅓ cup dark chocolate chips (dairy-free if desired)
- ⅓ cup chopped walnuts (optional)
Instructions
- Preparation: Preheat oven to 350°F and line muffin pan with liners, lightly spraying with cooking spray to prevent adhesion.
- Wet Ingredients Fusion: Whisk mashed banana, peanut butter, eggs, maple syrup, almond milk, and vanilla extract into a smooth, homogeneous mixture, ensuring complete integration of all components.
- Dry Ingredient Incorporation: Fold rolled oats, baking powder, ground cinnamon, and salt into the wet mixture, stirring gently to maintain batter integrity without overmixing.
- Mix-in Distribution: Delicately fold dark chocolate chips and chopped walnuts throughout the batter, creating a balanced flavor profile in each potential bite.
- Baking Process: Fill muffin liners nearly to the top, garnish with additional chocolate chips, and bake in preheated oven for 22-25 minutes until a toothpick comes out clean and tops achieve a golden-brown hue.
- Cooling and Finishing: Allow muffin cups to rest in pan for 10 minutes, then transfer to a wire rack; optionally drizzle with extra nut butter before serving for enhanced decadence.
Notes
- Prevent Overmixing: Stir ingredients gently to maintain a light, fluffy texture and avoid dense, tough muffins.
- Perfect Moisture Balance: Ripe bananas ensure natural sweetness and keep oatmeal cups incredibly moist and soft.
- Customize Add-Ins: Swap nuts or chocolate chips with seeds, dried fruits, or alternative mix-ins to match your taste preferences.
- Storing Smartly: Store cooled muffins in an airtight container at room temperature for 3 days or refrigerate up to 5 days for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg