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Easy Banana Chocolate Chip Baked Oatmeal Cups

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These easy banana chocolate chip baked oatmeal cups are perfect for busy mornings when you need something portable that doesn’t taste like cardboard. They’re not too sweet, they’re filling, and they freeze beautifully.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 3 medium very ripe bananas (about 1 cup mashed)
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) maple syrup or honey
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
  2. Mash the bananas. Peel the three very ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until smooth with just a few small lumps remaining. You want about 1 cup of mashed banana.
  3. Add the wet ingredients. To the mashed bananas, add the 2 eggs, 1/2 cup milk, 1/4 cup maple syrup (or honey), 2 tablespoons melted coconut oil (or butter), and 1 teaspoon vanilla extract. Whisk everything together until well combined.
  4. Mix the dry ingredients. In the same bowl, add the 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir with a wooden spoon or spatula until all the oats are evenly coated and the mixture is thick and uniform. Let it sit for 5 minutes.
  5. Fold in the chocolate chips. Add 1/2 cup chocolate chips to the oat mixture and fold gently until evenly distributed. Reserve a handful of chocolate chips to sprinkle on top if desired.
  6. Fill the muffin cups. Use a cookie scoop or a spoon to divide the mixture evenly among the 12 muffin cups. Each cup should be about 3/4 full. Sprinkle the reserved chocolate chips on top if desired.
  7. Bake for 18-22 minutes. Place the muffin tin in the preheated oven and bake until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then transfer the cups to the wire rack to cool completely.

Notes

Use very ripe bananas for natural sweetness. Let the mixture rest for 5 minutes after mixing to allow oats to absorb liquid. For extra golden tops, brush with melted butter or milk before baking. These freeze beautifully for up to 3 months.

Nutrition

Keywords: banana chocolate chip baked oatmeal cups, easy breakfast, meal prep, healthy breakfast, portable breakfast

Find it online: https://yumbelle.com/easy-banana-chocolate-chip-baked-oatmeal-cups/