Peanut Butter Chocolate Chip Oatmeal Cups
INGREDIENTS
Wet
- 1
large mashed banana (~1/2 cup mashed)
- 2 large
eggs
- 1
tablespoon honey
- 1/3
cup peanut butter
- 1
cup unsweetened almond milk
- 1
tablespoon melted coconut oil
Dry
- 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!
Notes
- Refrigerator– When oatmeal cups are cool, place into
an airtight container and store them in the refrigerator for up to 5 days.
- Freezer– Place oatmeal cups on a baking sheet and
place in the freezer for 30 minutes. Remove them from the freezer and
transfer them to an airtight freezer bag or container. Store them in the
freezer for up to 3 months
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