Chocolate Chip Banana Oatmeal Cups

A nutritious little grab-n-go breakfast or snack idea to get you through your busy week ahead!

These chocolate chip cups are really delicious, and very filling…so they will keep you fueled for hours!

Rachel’s Notes:

Use any dark chocolate chips of your choice: the higher cacao percentage, the healthier!

If you’re looking to keep sugars lower; try Lily’s brand chocolate that are sweetened with stevia.

Also, sweetness factor is such a very personal preference, so you may want to use more or less, honey/maple syrup, depending on YOUR family’s taste preferences.

Chopped walnuts or pecans would also be a fabulous mix-in if nuts are your thing.

Because these do not contain any preservatives, I recommend storing any leftovers (sealed in a container or bag) in the fridge or freezer. They will last for a week in the fridge, or 2 months in the freezer. I like to pull them out of the fridge and toast them in a toaster oven or air fryer…just enough to heat up a bit.

makes 12 cups

Ingredients:

DRY:

• 2 and 1/4 cups old-fashioned rolled oats
• 1/3 cup dark chocolate chips
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

WET:

• 1 large ripe banana, mashed
• 3/4 cup unsweetened coconut milk, or unsweetened almond milk
• 1/4 cup raw honey, or pure maple syrup
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

OPTIONAL:

• plain Greek yogurt, or coconut yogurt
• fresh berries

Instructions:

Preheat your oven to 350 degrees f. Spray each cavity of a 12-count muffin pan well with nonstick cooking spray. I love using silicone muffin liners for muffins, I still lightly spray them with avocado oil.

In a large mixing bowl, whisk together all the dry ingredients.

In a separate large mixing bowl, add the peeled banana and mash it quickly using a fork. Add in the remaining wet ingredients.

Next, add the dry ingredients to the wet ingredients and stir until well combined.

Evenly distribute your mixture between 12 silicone muffin cups.

Bake for 20-25 minutes or until set and golden.

Remove from the oven and allow to cool for 10 minutes in the muffin pan.

Serve with yogurt and fresh berries and enjoy!

Rachel

Chocolate Chip Banana Oatmeal Cups

Category: Breakfast, Food Prep, Recipes

Author: Rachel Maser - CleanFoodCrush

Servings:  12 cups

Ingredients

DRY:
• 2 and 1/4 cups old-fashioned rolled oats
• 1/3 cup dark chocolate chips
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

WET:
• 1 large ripe banana, mashed
• 3/4 cup unsweetened coconut milk, or unsweetened almond milk
• 1/4 cup raw honey, or pure maple syrup
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

OPTIONAL:
• plain Greek yogurt, or coconut yogurt
• fresh berries

Instructions

1. Preheat your oven to 350 degrees f. Spray each cavity of a 12-count muffin pan well with nonstick cooking spray. I love using silicone muffin liners for muffins, I still lightly spray them with avocado oil.
2. In a large mixing bowl, whisk together all the dry ingredients.
3. In a separate large mixing bowl, add the peeled banana and mash it quickly using a fork. Add in the remaining wet ingredients.
4. Next, add the dry ingredients to the wet ingredients and stir until well combined.
5. Evenly distribute your mixture between 12 silicone muffin cups.
6. Bake for 20-25 minutes or until set and golden.
7. Remove from the oven and allow to cool for 10 minutes in the muffin pan.
8. Serve with yogurt and fresh berries and enjoy!

6.4.181609691710

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