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?
They’re a riff on the Banana Oatmeal Cups from Green Light Bites–one of my favorite “muffins” to make.
Chocolate Peanut Butter Oatmeal Cups
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.
| You might also like: Gluten-Free Wild Blueberry & White Chocolate Oatmeal Cups |
(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.)
Enjoy!
Peanut Butter Chocolate Oatmeal Cups
These hearty Peanut Butter Chocolate Oatmeal Cups make a filling breakfast or healthy snack that's full of fiber and protein.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 187mgCarbohydrates: 31gFiber: 4gSugar: 11gProtein: 8g
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Regan @ The Healthy Aperture Blog says
Sally I love how easy/simple these are and that they exclusively use oats. You never stop reminding me how much I like your blog 🙂
Sally says
Aw shucks, thanks Regan!
Lynne says
I love your recipes and website! They are filing up my cookbook fast! These muffins look SO good!
Thank you for including the nutritional information in your recipes. Would it be possible to include carbs as well? Sorry to ask, when you work so hard already. I have a Type 1 Diabetic daughter, and that information is essential. I can do it myself, , but it is always nice to have a double check! Thank you so much!
Does your cookbook include carb counts?
Sally says
Thank you Lynne! And yes, I will add that. The muffins have 32 gram carbohydrate each.
Lynne says
Yay! Thank you so much!
Does your cookbook, “Dinnertime Survival Guide” contain nutritional info (carb counts included)? I would like to purchase it if so.
Sally says
Lynne–yes, it does! 🙂
Kendra says
Super easy and tasty! I found this via it’s not about the broccoli and tried this recipe- fabulous! Easy to make, healthy, filling, and quick. Thanks for the recipe! I think I’ll try adding a few nuts next time also just to mix it up a bit. 🙂
Sally says
Thanks Kendra! Glad you found me. 🙂
Serena says
I left my muffin pan in the sink overnight just last night to see if the baked on caked onwould come off. It didn’t. Thanks for giving me permission to leave it. I will carry on with making muffins including these. Of course banana and peanut butter and chocolate are a big hit around here.
Sally says
Serena–I’ve heard it requires some elbow grease and special soap. I’d rather use the muscle to clean other things! Besides, the patina is kind of nice. 🙂
Elizabeth @ Enjoy Every Bite says
Yum! Love the simplicity of these muffins. My toddler loves muffins (his “special treats”) and I can’t wait to try this recipe!
Sally says
Thanks Elizabeth! Hope your little ones likes them. 🙂
Bethanne says
Have you tried subbing Greek yogurt for the bananas? Stuck inside with (another) ice day and I don’t have ripe bananas…but I DO have Greek yogurt….these are looking like a yummy distraction for my three year old and me!
Sally says
Bethanne–Hmmm..not sure because the banana works in part as a binding agent in these. Not sure what the texture would end up being. If you try it, let me know how it turns out.
Katie @ Mom to Mom Nutrition says
I love that I have all of these ingredients on hand and that the ingredient list is MINIMAL! Win win! Pinning to try soon 🙂
miranda says
I made these yesterday, and they were a huge hit. Thanks for another great recipe. Whenever I tell my kids I am making something from you, they get excited.
amy says
THANK YOU FOR SHARING! My new favorite muffins. They are delicious!!!!!!
Emelie says
do you think I could use frozen bananas? thaw them first obviously!
Sally says
Not sure though I would think so. If you try it, let me know!
Emily says
Should I store these in the fridge or counter? I assume they freeze well?
They are delicious!! 🙂
Sally says
Glad you like them, Emily! Store them on the counter for a few days, then transfer into the fridge. They are very moist so they will go bad quickly if left at room temperature for more than a few days. I should add that to the post! And yes, they freeze well. 🙂
Lisa says
Thank you for posting about how to store them. And for adding that they are very moist. They don’t taste uncooked but are VERY moist. Delicious. Oldest approves. Hoping the youngest will too! Thanks again for sharing! 🙂
Mary Beth Elderton says
I just made these this morning—absolutely delicious! I am taking a batch of these frozen and individually wrapped to my elderly MIL to have on hand in her freezer. I made no changes at all to the recipe, except to use almond milk rather than dairy (I did leave out the chocolate chips in the batch for my MIL.) Thank you so much! These will become a regular around here.
Sally says
I’m so glad! Thanks for letting me know.
Joani Schaffner says
I made these and they were awesome! I did a mixture of chocolate chips and peanut butter chips, since I had them on hand. I also ground up the oats into flour and they still came out perfectly. Thanks for the recipe! 🙂
Laurie says
I just made this this morning with my toddler and we love them!! Question: if we turned these into mini muffins, how long do you think they should bake for? Thanks!
Sally says
I would probably set the timer for 10 minutes but check frequently!
Beth says
My son and I made this over the weekend. I think they’re great; he hates the oats. Do you think the oats could be whirled in a blender a bit to break them down before mixing and baking? Would love to keep these high protein snacks on hand, as the peanut butter and chocolate chips make then appealing!
Sally says
Hi Beth–I would think that chopped oats would work as well–or perhaps Quick Oats instead of Old Fashioned?
Perrianne says
Is there anything you could substitute for the bannanas? I really can’t stand the taste, smell & texture of bannanas. Every “healthy” recipe calls for thim, but I just can’t…ugh…gag….eat them. Thanks!
Sally says
I haven’t tried anything to sub for the bananas. You could try unsweetened applesauce, but would probably need to reduce the amount of milk because applesauce is a wetter ingredient overall. If you try something that works, please let me know!
Tracy says
These were a hit w/me and my boys. Thank you!
Sally says
Tracy–so glad to hear that!
Rosemary says
Good Morning!
I just came upon this recipe and I think it looks delicious! My daughter, however, does NOT like bananas. Do you think you could substitute mashed sweet potato? (I hide it in a lot of things) How much banana is in this recipe in measurements? 1.5 cups? Thank you
Sally says
Rosemary–I’ve never tried it but it seems like a reasonable substitution. I’ve never measured the banana after it was mashed. I will do that next time and let you know!
Carla says
Hi Sally! Thanks for your delicious recipes! Could you please recommend some other ingredient in place of peanut butter?
Sally says
You can use any kind of nut butter, like cashew or almond. Or you can try SunButter, which is a butter made from sunflower seeds, or soy nut butter if peanut allergies are a concern (obviously, always read labels to be sure products are peanut-free).
Kerry says
How much flaxseed would you recommend adding to these to increase nutrition?
Sally says
I haven’t tried this but one idea is to substitute one or both of the eggs with flaxseed + water. For each egg, combine one tablespoon ground flaxseed and three tablespoons water, stir and let sit for five minute. Then add to recipes as usual. I’ve done this for pancakes and cookies but never for these oatmeal cups, FYI.
Stephanie at Helping Hands says
I Just made these and they are delicious. Love how healthy and tasty they are. I will be serving these to my Family Day Crae Children for afternoon Tea. Thanks for sharing.
Chelsie Cryer says
Is there really 1 tablespoon on baking powder? Or did you mean 1 teaspoon? Thank you!
Sally says
Yes, 1 tablespoon.