Muffins are great. But these banana oat cups are easier, healthier, and somehow just as delicious.
No flour. No refined sugar. Just bananas, oats, and a few pantry staples. Blend, pour, bake. You’ve got breakfast for the whole week. And yes, chocolate chips are mandatory.
Step-by-Step Instructions
Preheat Oven
Preheat to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
Blend Everything
Add all ingredients (except chocolate chips) to a blender.
Blend until smooth, about 30-60 seconds. Scrape down sides if needed.
Add Chocolate Chips
Stir in chocolate chips by hand (don’t blend them—they’ll disappear).
Fill and Bake
Divide batter evenly among muffin cups (fill almost to the top).
Bake for 18-20 minutes until golden and a toothpick comes out clean.
Cool and Store
Let cool in pan for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Yield: 12 oat cups
Difficulty: Easy
Storage Notes
Fridge: Keeps 1 week. Eat cold or microwave for 15-20 seconds.
Freezer: Freezes up to 3 months. Thaw overnight or microwave from frozen for 30-40 seconds.
Meal prep gold: Make a double batch on Sunday. Grab and go all week.
