Description

These decadent Double Chocolate Oatmeal Cups are the perfect combination of rich chocolate flavor and wholesome oats. Made with ripe bananas, almond butter (or peanut butter), and a touch of maple syrup, these cups are a satisfying and delicious breakfast or snack option. They’re simple to make, customizable, and perfect for satisfying your chocolate cravings in a healthier way.

Ingredients

Scale

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 the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a large bowl, mash the bananas until smooth.
Add the almond or peanut butter, maple syrup, eggs, milk, and vanilla extract to the bananas, and mix until fully combined.
In a separate bowl, combine the oats, baking powder, salt, and cocoa powder. Stir to mix.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the oatmeal cups cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

For a dairy-free option, ensure you’re using plant-based milk and non-dairy chocolate chips.
Overripe bananas are key for natural sweetness and moisture in this recipe.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: Chocolate, Oatmeal, Healthy Snack, Breakfast, Banana, Peanut Butter