Banana Oatmeal Cups with Chocolate Chips

http://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/
20090306_oatCupsMain

I’m shocked at how good these came out. SHOCKED. I totally made them on a whim this morning while rummaging through my kitchen looking for something to eat at breakfast. I had a gross of bananas just about turning overripe, oatmeal and 2 eggs. That was really it and nothing sounds good.

Then I remembered the Berry Oatmeal Cups and asked the toddler if he wanted to make muffins. Of course he said "Yes!" And so did Irish. :) Notice someone is getting camera shy.

Banana Oatmeal Cups with Chocolate Chips - IrishBanana Oatmeal Cups with Chocolate Chips - Ryan

So we (toddler and I) really did LOVE these. I didn’t even bother asking the husband. He doesn’t even like "regular" muffins and I’m not even sure he’s ever even eaten oatmeal. His reaction would have been the standard, "I don’t like it but I can see why others would." And I just didn’t want to deal this morning. As I say… more for us! Banana Oatmeal Cups with Chocolate Chips

  • 3 mashed bananas (the more ripe the better!)
  • 1 cup vanilla Almond milk (any milk should work)
  • 2 eggs
  • 1 tbsp Baking powder
  • 3 cups (240g) Old Fashion or Rolled Oats
  • 1 tsp vanilla extract
  • 3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Banana Oatmeal Cups with Chocolate Chips - InsideBanana Oatmeal Cups with Chocolate Chips - Toddler eating

Approx Nutritional Information per serving
Servings Amt per Serving
15 1 oatmeal cup
Calories Fat Fiber WWPs
115 3g 2g 2
Sugar Sat Fat Carbs Protein
6g 1g 21g 4g
296 comments »»
Posted in: 2 WWP, Breakfast Ideas, Food Photos, Muffins Ideas, Snack Ideas, Toddler Approved
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270 Comments and 26 Replies

  1. Kylie

    I substituted the eggs with 2 tbsps of ground flaxseed mixed with 5 tbsps of water, and I didn’t add chocolate chips. They made exactly 12 servings. They’re in the oven right now but they look very promising. Thanks for the recipe!

  2. Renee

    These are soooooo good!!! I used raisins instead of chocolate chips, and plain almond milk instead of vanilla. They turned out perfectly fabulous! Thank you for sharing this great breakfast!

  3. Kelley

    These sound wonderful EXCEPT the bananas. I have a family member who won’t touch anything that has bananas. Wondering if you can TASTE the bananas or if there is a good substitute. THANKS!

    1. Debbie

      Instead of bananas use 1 cup applesauce, 1 egg and dice a small apple mixed with cinnamon.

  4. Michelle

    These are awesome. For a picky eater and always on the go, this is the perfect start to the day. I will continue to make these. Thanks for the recipe!

  5. Carole

    These are awesome. I used skim milk and didnt know how much sweetener to add so I added 6 tsp of sugar. Also used twice the choc. chips. Still relatively healthy but not quite as healthy as the original. Delicious!

  6. Ashley

    Just made these! I did half with chocolate chips and half with blueberries. The only thing was instead of baking powder I accidentally used baking soda!!!!! Hopefully they turn out :/

  7. Cottagegirl

    These are delicious! Used whole milk cuz that’s what I had. Used 4 med bananas and added 3 heaping tbsp of vanilla whey protein powder and about 1/2 cup Splenda. 25 min in my oven was a perfect cooking time at 375!!!

  8. Sally

    Mine are baking right now. I substituted 2/3 c whole milk and topped that off with Eggnog to make one cup. I skipped the vanilla and chips. I eat gluten free so I hope they turn out as tasty as they smell!

  9. Casey

    Awesome! I actually used banana bread flavored instant oatmeal because it was all I had in the cabinet and coconut milk, and they turned out fabulous!

  10. Amanda

    These just came out of the oven… changes I made: First of all, I made a double batch… I used 6 small bananas. I added 1/2 cup ground flax meal. I used 2% milk (because sadly I was out of almond milk). I added 1/3 cup maple syrup for sweetener. And lastly, 2 tsp cinnamon. They are delicious!!! I try not to bake with white sugar and flour (at all), so I was super excited when I found this recipe… and now that they have turned out so well, and I even more excited about adding this to my favorite recipe collection! Thanks so much for sharing!!

  11. Casey

    I have mine in the oven. I can’t wait to taste them. I added some chopped pecans hoping to satisfy my banana nut bread craving..

    easy & gluten-free, thanks for the recipe!!

  12. Cindy

    O.M.G!!! These turned out so moist and delicious AND they are SO incredibly easy to make. Normally I follow recipes to a T but for this I did add some slivered almonds and hemp protein powder to up the protein. Then I ate TWO with a thin layer of peanut butter on top. This recipe is just what I needed to change up my breakfast a little and still have it be super healthy! Thanks, Roni! Your recipes never fail to be quick, easy and healthy. :)

  13. Krista

    I just love these. I don’t know where you are getting 2 points per muffin though, I calulated and it came to 3 points. 8-)

  14. Stephanie

    I did not get to read through every post but i was wondering if anyone tried any Substitutions? I was thinking blueberries instead of chocolate chips?

  15. Christina

    I used vanilla greek yogurt instead of almond milk for more protein and egg beaters instead of eggs, a sprinkle of salt and cinnamon, and they were AMAZING! My 3 year old was a huge fan as well. I did WW points with my substitutions and only making 12 instead of 15 and they were 4 points for one or 7 points for 2.

  16. Carol

    Just made these – yum! I used skim milk, added some flaxseed meal and wheat germ, and didn’t add any sweetener other than some applesauce to add some moisture due to the flax and wheat germ I added. I feel so healthy, but if I eat them all myself this afternoon like I want to, I’m over my calorie limit. :-)

  17. Jenn

    Made these last night and so far today my VERY picky 2.5 year old daughter has eaten 3!! I used 2% milk in place of the almond milk, 2 TBSP of honey (to sweeten), a sprinkle of sea salt and 1 tsp of ground cinnamon. SO delicious!! Thank you for this recipe!! It is going to be a staple from now on!!

  18. Ariana

    I just pulled these out of the oven! I made the recipe as listed and LOVED how they came out. So good! Thanks for the recipe!

  19. Jamie

    Do you recommend storing these at room temperature or storing them in the fridge? I don’t know whether the bananas would go bad left out, or if they would taste dried out in the fridge.

  20. roni

    I’d say fridge and then pop them in the microwave for 10-20 sec if you don’t think you’ll eat them all in 2 days. Hope that helps!
    -Roni

  21. Lauren

    Thank you for sharing this recipe! I made them last night so that I could have them for my breakfast this morning, and they turned out aweseome! I stuck one in the toaster oven for a quick bit just to heat it up and add the crunch to the texture, and it was perfect.
    *The only thing I tweaked to your recipe was adding creamy peanut butter and using extra dark choocolate chips (ohps!). My neice and nephew loved them :)

  22. Brenda

    These were delicious but not sweet enough. That was my fault though. I had the original (non vanilla) almond milk and decided to sweeten it with some agave nectar. Next time I’ll just add more of the nectar. Other than that I’d definately make these again. They were so simple to make and love that they don’t have any flour. Fantastic recipe!!

  23. Cierra

    These were sooo good! I made a couple substitutions and they were still awesome! I have a compulsive problem with not following recipes exactly. I’m devouring them now with some banana/peanut butter/cocoa butter spread. My 9 month old is eating them minus the choc chips.
    I used ground flax to substitute for the eggs. 1 tbs flax/3tbs water per egg. Let sit a few minutes, and presto—egg consistency.
    I used about half ground oats from my blender and half whole oats.
    I also threw in some PB2 ground peanut flour that’s 85% lower in fat than real peanut butter but adds same flaver. Got it at Whole Foods. And used soy milk with some vanilla flavored liquid stevia concentrate because I was out of regular vanilla. I will be sharing this recipe with lots of people! Thank you!
    PS i just saw your avocado chocolate pudding and can’t wait to try it! I’ve been wanting to try that for a while

  24. Pammy

    I am making these every Sunday and taking them as my mid morning snack each day! I love them. I get my oatmeal in which is awesome and the calories are low :)

  25. Wendi

    Found this recipe on Pinterest and made them as written except substituted cow’s milk for almond milk and added a teaspoon of cinnamon. My family of 4 polished these off for breakfast. What a great recipe!

    I’m looking forward to trying this with chopped walnuts and also a version with pumpkin instead of banana.

  26. Jenn

    Thanks for sharing this recipe. I love these! I use blueberries instead of chocolate chips, and add cinnamon and flax seed. Fantastic!

  27. Joan

    Thanks so much for the recipe. Loved them with bananas and also with pumpkin.Did add two tablespoons of Splenda to satisfy my sweet tooth and also about a half cup of flax. A portable oatmeal cup. Just what I was looking for.

  28. Heidi

    I pinned this and couldn’t wait to try them! Made them this a.m. and well…..no one voted yay. :( Where’s the sugar? They were terribly dull and had no sweetness. Did the sugar get left out of this recipe? I had to throw them all out. Such a bummer because they looked beautiful.

  29. roni

    Sorry you didn’t like the Heidi – They aren’t meant to be sweet. The recipe only uses the natural sweetness from the ripe banana and chocolate chips. I rarely use sugar in recipes. You can always add sugar to your own batch.

  30. Jenn

    Heidi – I added some plant protein powder the last time I made them with bananas and blueberries and that sweetened them up some.

  31. Barbara

    They taste great! I used regular almond mil, and added 1 tablespoon of maple syrup. Yum!
    Don’t forget to spray the liners with cooking spray as well….otherwise the muffin will stick to the liner, like mine did.
    I also used regular sized chocolate chips and they came out great. Will definitely make this again!
    Thanks!

  32. Alison

    I made these tonight because we recently found out one of our kids has a milk allergy. I added some walnuts, 1 tsp cinnamon, and a bit of nutmeg. Delicious and so simple :) Thanks!

  33. Megan

    Thanks… I made some substitutions too. I appreciate reading all the other substitutions because they sound delicious and I will have to try another time. I used 3 egg whites instead of 2 eggs. I used 3/4 cup Steel cut oat flour and 2 1/4 cup whole oats. I used regular skim milk so I added one packet of stevia. I also used dark chocolate chip nibs instead of mini chocolate chips. Thanks!!

  34. shandra slack

    Very delicious! Thank you for the recipe. Just made the muffins, and it made the whole house smell like vanilla. :)

  35. Olivia

    I found these on pinterest and I was excited to try them. I only had quick cooking oats and I used them in place of the old fashioned. I didn’t have mini chocolate so I used white morsels. And as another eview suggested I added some vanilla protein powder. They look beautiful! Fluffy little tops and little bits of white chocolate peeking out. They came out of the oven as I am leaving this. I hope they taste just as good as they look. :)
    <3 Olivia from Portland OR

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