Ingredients:

  • 3 cups (270g) Rolled Oats (Old-fashioned, not instant)
  • 1/2 cup (40g) Protein Powder (Whey, casein, or plant-based)
  • 1 teaspoon (5g) Baking Powder
  • 1/4 teaspoon (1.5g) Salt
  • 1/4 cup (50g) Brown Sugar (light or dark)
  • 2 medium (approx. 1 cup, 225g) Mashed Banana (Overripe)
  • 1/2 cup (120g) Peanut Butter (Creamy, natural preferred)
  • 1 cup (240ml) Milk (Dairy or non-dairy)
  • 1 large (50g) Egg
  • 1 teaspoon (5ml) Vanilla Extract
  • 1/4 cup (40g) Chocolate Chips (Mini or regular, optional)
  • 1/4 cup (30g) Chopped Peanuts (optional)
  • Drizzle of Honey or Maple Syrup (to taste, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the rolled oats, protein powder, baking powder, salt, and brown sugar.
  3. In a separate bowl, mash the banana. Add the peanut butter, milk, egg, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in chocolate chips or chopped peanuts if using.
  6. Divide the oatmeal mixture evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let the oatmeal cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve warm or at room temperature.