When I first made these oatmeal cups by Roni from Green Light Bites a few years ago, I fell in love with them–because I always had the ingredients on hand, because they were the perfect thing to grab as a breakfast or quick snack or pop into lunchboxes, and because my kids gobble them up.
I shared the recipe on this blog in 2011 with Roni’s permission, then a friend of mine baked them for her kids–who liked them so much she proceeded to make them every week for the next four months!
Yes, they’re that good. And so easy.
These are less like muffins and more like little bites of baked oatmeal. So they’re more filling than muffins and only slightly sweet (though you can adjust that, depending on how much sugar and chocolate chips you add).
- 3 ripe, mashed bananas
- 1 cup milk
- 2 tablespoons granulated sugar
- 2 eggs
- 1 tbsp baking powder
- 3 cups oats (I use old fashioned oats)
- 1 tsp vanilla extract
- 4 tablespoons chocolate chips
- Preheat oven to 375 degrees.
- Mix all ingredients together.
- Spray a muffin pan (or a pan with liners) with non-stick spray.
- Divide batter into 12 muffin cups
- Bake 20-30 minutes until the edges start to brown and are firm to the touch.
- Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled.