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Chocolate Peanut Butter Banana Protein Oatmeal Cups

Chocolate Peanut Butter Banana Protein Oatmeal Cups - featured image
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These Chocolate Peanut Butter Banana Protein Oatmeal Cups are a quick, healthy, and protein-packed breakfast or snack, featuring gooey chocolate, creamy peanut butter, and the natural sweetness of ripe bananas. Ready in just 20 minutes, they’re perfect for meal prep, on-the-go mornings, or a nourishing treat any time of day.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats (200g)
  • 2 medium ripe bananas, mashed (about 1 cup / 225g)
  • 2 large eggs
  • 1/2 cup creamy or crunchy peanut butter (120g)
  • 1/3 cup semi-sweet or dark chocolate chips (60g)
  • 1/3 cup vanilla or chocolate protein powder (35g)
  • 1/2 cup milk (120ml; dairy or plant-based)
  • 1/4 cup honey or maple syrup (60ml)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon cinnamon (1g, optional)
  • 1/4 teaspoon salt (1g)
  • Optional: chopped nuts (walnuts, pecans, or peanuts)
  • Optional: chia seeds or flaxseed
  • Optional: shredded coconut
  • Optional: dried fruit (chopped dates or cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners, or lightly grease each cup.
  2. In a large mixing bowl, mash the bananas until smooth and lump-free.
  3. Add eggs, peanut butter, milk, and honey or maple syrup to the mashed bananas. Whisk until well combined.
  4. Stir in rolled oats, protein powder, baking powder, cinnamon, and salt. Mix until just combined.
  5. Gently fold in chocolate chips and any optional add-ins like nuts, seeds, or coconut.
  6. Divide the batter evenly among the 12 muffin cups using an ice cream scoop or large spoon. Smooth the tops.
  7. Optionally, add extra chocolate chips or a drizzle of peanut butter on top of each cup.
  8. Bake for 15-18 minutes, or until the tops are set and lightly golden. The cups should spring back when pressed gently.
  9. Let the oatmeal cups cool in the tin for 5-10 minutes before removing, then transfer to a wire rack to cool completely.
  10. Store cooled cups in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Notes

For best results, use overripe bananas and natural peanut butter. Do not overmix the batter to keep the cups tender. If using protein powder that absorbs more liquid, add a splash more milk if needed. Let the cups cool completely before removing from liners to prevent sticking. Recipe is easily adaptable for gluten-free, vegan, or nut-free diets with simple swaps.

Nutrition

Keywords: protein oatmeal cups, chocolate peanut butter banana, healthy breakfast, meal prep, gluten-free, dairy-free, high protein, oatmeal muffins, easy breakfast, on-the-go snack

Find it online: https://realityeats.com/chocolate-peanut-butter-banana-protein-oatmeal-cups-easy-20-minute-breakfast/