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Banana Peanut Butter Baked Oatmeal Cups

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 115kcal
Author: Lauren
These Banana Peanut Butter Baked Oatmeal Cups are perfect for meal prep and breakfast on-the-go! All the best flavors of peanut butter, banana, chocolate, made in one bowl for easy clean up and ready in 30 minutes!
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Ingredients

  • 2 cups quick oats (160g)
  • 1/4 cup peanut butter powder (32g) or peanut butter
  • 1/4 cup vanilla protein powder (30g) optional
  • 3 Tbsp brown sugar (36g) I used Truvia
  • 1.5 tsp baking powder & vanilla extract each
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup milk of choice (180g) I used almond
  • 1/2 cup mashed ripe banana (140g)
  • 1/4 cup sugar-free pancake syrup (60g), maple syrup or honey
  • 1/4 cup mini chocolate chips (60g)

Instructions

  • Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray. 
  • To a medium bowl, add the dry ingredients (oats through salt). Whisk together.
  • To the same bowl, add the egg, milk, mashed banana and syrup. Mix everything together well then fold in the chocolate chips.
  • Scoop batter into the muffin pan. Sprinkle extra chocolate chips on top if desired.
  • Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean*, cool for 5-10 minutes before serving.
    *I like to take mine out right before it’s completely done (when a toothpick comes out mostly clean with a few wet crumbs instead of completely clean) and then let it finish cooking/setting in the hot pan. It increases the gooeyness factor, especially paired with refrigerating overnight!

Notes

To store: Keep leftover oatmeal cups stored in airtight container in the refrigerator for up to a week. 

Nutrition

Serving: 1oat cup (55g) | Calories: 115kcal | Carbohydrates: 16g | Protein: 6g | Fat: 3g | Saturated Fat: 1.3g | Fiber: 2.2g | Sugar: 5g