Peanut Butter Chocolate Chip Oatmeal Cups
The oatmeal cup of all oatmeal cups is here! You must make these peanut butter chocolate chip oatmeal cups for a healthy breakfast idea all week long.
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large mashed banana (~1/2 cup mashed)
- 2 large eggs
- 1 tablespoon honey
- 1/3 cup peanut butter
- 1 cup plain, unsweetened almond milk
- 1 tablespoon melted coconut oil
- 3 cups rolled oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/3 cup chocolate chips (+ more for topping)
Instructions
- 1
Preheat the oven to 350ºF and generously spray a muffin tin with non-stick cooking spray.
- 2
Add all dry ingredients to a large bowl and mix until combined. Set aside.
- 3
In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
- 4
Slowly add the dry ingredients to the wet ingredients. Mix until combined.
- 5
Finally, fold melted coconut oil into the batter.
- 6
With a tablespoon scoop, add batter to each muffin cup, filling each about 3/4 of the way full. Sprinkle the top of each cup with chocolate chips.
- 7
Bake oatmeal cups at 350ºF for 16-18 minutes.
- 8
Remove from the oven and sprinkle with sea salt.
- 9
Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.
- 10
Eat immediately or see storage options below!