These hearty Peanut Butter Chocolate Oatmeal Cups make a filling breakfast or healthy snack that’s full of fiber and protein.
Last week I posted a photo on my Real Mom Nutrition Facebook page of my old, stained muffin pan straight from the oven and this: “My mess of a muffin tin has seen a lot of action over the years. Could try to get it clean, I suppose. Nah.” Luckily, the consensus seemed to be that my muffin pan was “well seasoned”, “well loved”, and had lots of “character”.
But other folks chimed in to ask: What were those yummy-looking muffins inside the pan?
I made them a bit more indulgent by adding natural peanut butter and maple syrup. They’re sweet and filling, full of fiber and protein. You can also tweak this recipe to your tastes, using less maple syrup and fewer chocolate chips to reduce the sugar.
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(By the way, you’ll see nutrition information included with the recipe. I know not everyone wants or uses it, but I’ve decided to start including it for those who do.)
Peanut Butter Chocolate Oatmeal Cups
- 3 ripe bananas
- 1 cup milk dairy or non-dairy
- 1/2 cup natural peanut butter
- 1/4 cup pure maple syrup
- 2 eggs
- 3 cups old fashioned oats
- 1/4 cup chocolate chips
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- Heat oven to 375 degrees.
- Mash bananas in mixing bowl. Add rest of ingredients and stir well.
- Line muffin pan with 12 paper/silicone liners. Fill each one with batter (it will come to the top or even a bit heaping).
- Bake for 20-25 minutes or until tops become slightly browned.