Double Chocolate Oatmeal Cups

Chocolate oatmeal cups on a white scalloped plate.

These oatmeal cups are packed with nutritious ingredients (oats, mashed banana, nut butter) and two types of chocolate (cocoa powder and chocolate chips). The perfect balance of heathy and a little bit indulgent.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 224kcal

Author Allison - Celebrating Sweets

Ingredients

2 medium-size overripe bananas mashed
⅓ cup almond butter or peanut butter
⅓ cup pure maple syrup
2 large eggs
½ cup milk plant based or dairy milk
1 teaspoon vanilla extract
1 ¾ cups old fashioned oats see note
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup unsweetened cocoa powder
1 generous cup chocolate chips

Instructions

Preheat oven to 350°F. Grease a 12-count muffin tin.
In a large bowl, whisk mashed banana, almond butter, syrup, eggs, milk, and vanilla. Add oats, baking powder, salt, and cocoa powder. Stir with a wooden spoon or rubber spatula until well combined. Stir in chocolate chips.
Divide the mixture between 12 muffin cups (I use an ice cream scoop). If desired, you can add a few extra chocolate chips on top. Bake for 16-20 minutes, until cooked through. The edges should just be beginning to turn golden brown. The muffins will seem soft and delicate, they will firm up as they cool. Place the pan on a wire rack and cool for at least 20 minutes. If necessary, run a thin knife around the outside of each muffin and remove from the pan. Serve warm.

Notes

Oats: I like to pulse ¾ cup of the oats in a food processor. I find that this helps make the texture of the muffins a bit softer. Pulse about 7-8 times, until the oats are coarsely ground.

Serving: Serve slightly warm and eat with your hands (like a muffin) or with a fork. You can also drizzle with honey, maple syrup, or melted nut butter.

Storage: Store, tightly covered, in the refrigerator for 3-5 days. Reheat in the microwave right before serving.

Nutrition