Mornings are busy in my household, so I am always trying to have nutrient-dense and quick options for my family before they head out the door. This recipe is a keeper. I love how they are extremely satisfying and filling from the use of rolled oats. This recipe is easily customizable to suit most dietary needs. Feel free to swap out the chocolate chips for blueberries, cranberries, or walnuts.
These oatmeal muffin cups eliminate the need for flour and I love how they incorporate a significant amount of soluble fiber into my family’s diet. We go through bags of rolled oats by adding into multiple recipes or just simply a bowl of oatmeal for breakfast.
I am excited for you to try.
I’d love to know your comments with a rating or comment below.
Tag @shelbylaranutrition with your new oatmeal cups.
Oatmeal Banana Oatmeal Cups
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 1 cup milk
- 2 cups oats
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 tsp baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°. Mash bananas with a fork in a large bowl.
- Add the milk, vanilla extract, oats, cinnamon, sea salt, and baking soda to the large bowl. Mix well.
- Fold in the chocolate chips.
- Grease the muffin tins. Fill each tin 3/4s of the way and flatten out the top with a spoon.
- Bake for 28-30 minutes.
