Muffins are great. But these banana oat cups are easier, healthier, and somehow just as delicious.
No flour. No refined sugar. Just bananas, oats, and a few pantry staples. Blend, pour, bake. You’ve got breakfast for the whole week. And yes, chocolate chips are mandatory.
Ingredients
Makes 12 oat cups.
- 3 ripe bananas (spotty is best)
- 2 cups (180g) rolled oats (use gluten-free if needed)
- ¼ cup maple syrup or honey
- ¼ cup milk (any kind)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips or blueberries
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
Step 2: Blend Everything
- Add all ingredients (except chocolate chips) to a blender.
- Blend until smooth, about 30-60 seconds. Scrape down sides if needed.
Step 3: Add Chocolate Chips
- Stir in chocolate chips by hand (don’t blend them—they’ll disappear).
Step 4: Fill and Bake
- Divide batter evenly among muffin cups (fill almost to the top).
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
Step 5: Cool and Store
- Let cool in pan for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Yield: 12 oat cups
Difficulty: Easy
Storage Notes
Fridge: Keeps 1 week. Eat cold or microwave for 15-20 seconds.
Freezer: Freezes up to 3 months. Thaw overnight or microwave from frozen for 30-40 seconds.
Meal prep gold: Make a double batch on Sunday. Grab and go all week.
