Description
These chewy, chocolate-speckled oat cups are a wholesome, grab-and-go breakfast or snack made with pantry staples like oats, bananas, and maple syrup. They’re naturally sweetened, freezer-friendly, and perfect for busy mornings.
Ingredients
Scale
- 2 cups rolled oats
- 2 large ripe bananas
- 1 cup milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, mash the bananas until smooth.
- Add the milk, maple syrup, and vanilla extract. Stir well to combine.
- Stir in the rolled oats, baking powder, cinnamon, and salt until everything is well mixed.
- Fold in the chocolate chips evenly throughout the mixture.
- Lightly grease a muffin pan or use paper liners. Spoon the mixture evenly into each cup.
- Bake for 20 to 25 minutes, until set and lightly golden on top.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas for the best sweetness and flavor.
- Let the batter rest for 5 minutes before baking for a softer texture.
- Add extra chocolate chips on top before baking for visual appeal.
Nutrition
- Serving Size: 1 oat cup
- Calories: 165
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: oat cups, banana oat muffins, healthy breakfast, kid-friendly snack, freezer-friendly, easy baking