Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 1 cup milk (plant or dairy)
- 2 ripe bananas, mashed
- ¼ cup peanut butter
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp honey or maple syrup
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375 °F (190 °C) and grease a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt thoroughly.
- Whisk Wet Ingredients: In another bowl, whisk together the milk, mashed bananas, peanut butter, egg, vanilla extract, and honey or maple syrup until smooth and well combined.
- Combine Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir carefully until everything is evenly mixed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for best rising.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the oatmeal cups are set and a toothpick inserted comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool for a few minutes on a wire rack before serving or storing.
Notes
- Freeze the baked oatmeal cups and reheat in the microwave for about 30 seconds for a quick breakfast.
- For added indulgence, mix mini chocolate chips into the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
