Ingredients
Method
- Preheat oven to 350F and spray muffin tin with non-stick spray.
- In a large bowl, mix together oats, cinnamon, salt, and baking powder.
- In a medium sized bowl, mix together mashed banana and peanut butter. Stir in egg until well combined.
- Add in maple syrup and vanilla.
- Pour wet ingredients into the oat mixture, then add almond milk and chocolate chips.
- Stir until everything is combined well.
- Using a cookie scoop, scoop into muffin tin and top with additional chocolate chips.
- Bake for 25 minutes or until fully set and once cooled, topped with additional banana slices if desired.
- Store in fridge or freezer for a later date.
Nutrition
Video
Notes
- Use a Ripe Banana: The spottier the peel, the sweeter the cup! A ripe banana mashes down into a smooth, lump-free texture that combines easily with the peanut butter and creates a naturally sweeter result without needing any extra sugar.
- Spray the Muffin Tin Generously: Even if you're using liners, give the tin a good spritz of nonstick spray. Oat-based cups can be a little sticky, and a thorough coating ensures they pop out cleanly without leaving half the muffin behind.
- Fill Each Cup About 2/3 Full: Using a cookie scoop makes this step really easy and keeps the cups a uniform size so they all bake evenly. Overfilling will cause them to spill over the top, and underfilling leads to flat, dense cups — 2/3 is the sweet spot!