Banana & Chocolate Chip Oatmeal Cups

Every once in a while, we all need something sweet, and these muffins definitely fit the bill. Yes, they contain some sugar, but it is balanced out by some healthy fats coming in the form of coconut oil and coconut milk and contain a good amount of fiber from the rolled oats and bananas.

When you want to eat some baked goods, I definitely recommend making your own, because then you can control the amount of sugar and the quality of the ingredients. So give these here a try. They’re perfect for a party, to bring to work for a sweet treat, or as an occasional snack.

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Banana & Chocolate Chip Oatmeal Cups
12 servings

2 tbsps Coconut Oil (melted, divided)
2 1/2 cups Oats (rolled)
1/4 cup Vanilla Protein Powder
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Sea Salt
2 Banana
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1/2 cup Plain Coconut Milk (refrigerated, from the box)
2 Egg
1/3 cup Organic Dark Chocolate Chips

Preheat the oven to 350F (177ºC) and grease a muffin tin with half the coconut oil.
In a medium sized bowl, whisk together the rolled oats, protein powder, baking powder, cinnamon and sea salt.
In a large bowl, mash the bananas with a fork and then whisk together the maple syrup, vanilla, coconut milk, the remaining coconut oil and eggs. Add the dry ingredients to the wet and stir until fully combined. Gently fold in the chocolate chips.
Spoon the mixture into the greased muffin tins and bake for 25 minutes. Let them cool and then remove. Serve and enjoy!

Leftovers - Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size - One serving size is equal to one oatmeal cup.
Additional Toppings - Top with sliced banana and almond butter.
Protein Powder - If you don’t have protein powder you can omit it, or I have also replaced it with coconut flour before.

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