PEANUT BUTTER BANANA OATMEAL CUPS
Someone will ask if you can use muffin liners, and I think so, though I haven’t tried. I use this muffin tin and with a little coconut oil, things pop out no problem. I find that liners, with a semi wet batter, just steam and stick together. I used just one egg here so they are tender and delicate, ours still stayed together well enough to eat like a muffin. They could take a second egg if you want them to be more solid. Also, if you want more of a porridge texture, warm one up with almond milk and mix to combine. Add berries, fruit etc. from there.
Protein powders we like: Ora Organics, Amazing Grass, and if you don’t care if it’s plant based, Lean Pro Matrix.
2 large, very ripe bananas, mashed
2 Tbsp. coconut oil, warmed
1/3 cup maple syrup
1/3 cup smooth, natural peanut butter
1/2 tsp. sea salt, adjust based on your peanut butter
1/2 tsp. cinnamon
2 cups unsweetened nut or regular milk
1 tsp. vanilla extract
1 scoop of chocolate protein powder (optional)
2 1/2 cups old fashioned oats
1 scant teaspoon baking powder
1 Tbsp. flax meal, optional
Preheat the oven to 350′ and grease a muffin tin.
In a large bowl, combine the mashed banana, egg, oil, maple and whisk well to combine. Whisk in the peanut butter, salt, cinnamon, nut milk, vanilla and protein powder. Stir in the oats, baking powder and flaxmeal and let it all sit a few minutes.
Distribute the mixture between the tins, should leave you with 12, about 2/3 full (they don’t rise). Bake for 20 minutes or until you press on the center and it is tender, but not squishy wet. They will continue to set as they cool. They are fine at room temperature for a day, then keep cups stored in the fridge for up to a week.