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- 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup unsweetened cocoa powder - 1/2 cup protein powder (chocolate or vanilla) - 1/4 cup honey or maple syrup - 1/2 cup almond milk (or any milk of your choice) - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup dark chocolate chips - Optional toppings: sliced bananas, chopped nuts, or coconut flakes These ingredients come together to create a tasty snack. The ripe bananas ensure a sweet flavor. They also act as a natural binder. Rolled oats provide fiber and a chewy texture. Cocoa powder adds rich chocolate taste. Protein powder boosts the nutrition and keeps you full. Honey or maple syrup gives sweetness. Almond milk keeps it moist. Baking powder helps the cups rise. A pinch of salt brings out all the flavors. Dark chocolate chips add little bursts of sweetness. You can customize with toppings like sliced bananas or nuts. This makes each bite special and fun. - Preheat the oven to 350°F (175°C). - Prepare the muffin tin with liners or cooking spray. - In a bowl, mash the ripe bananas until smooth. - Add almond milk, honey or maple syrup, and vanilla extract. - Mix everything until it blends well. - In another bowl, whisk together the rolled oats, cocoa powder, protein powder, baking powder, and salt. - Make sure there are no lumps in the dry mix. - Gradually fold the dry mixture into the wet mixture. - Be gentle; do not overmix. - Stir in the dark chocolate chips evenly. - Scoop the batter into the muffin tin, filling each cup about three-quarters full. - If you want, add sliced bananas or chopped nuts on top. - Bake for 15-18 minutes. - Check if a toothpick comes out clean before removing them. You can make these Protein Chocolate Banana Oatmeal Cups your own. Here are a few ways to switch things up: - Swap protein powder flavors: Use vanilla or even strawberry for a fun twist. - Use different types of milk: Try coconut milk for a creamy taste or oat milk for a nut-free option. - Add spices like cinnamon: A dash of cinnamon adds warmth and extra flavor. Baking these cups can be simple with a few tips: - Ensuring proper mixing: Mix wet and dry ingredients until just combined. Do not overmix. This keeps them fluffy. - Checking for doneness: Insert a toothpick in the center. It should come out clean when they are ready. These cups are versatile when it comes to serving: - Enjoy warm or at room temperature: They taste great either way, so serve them how you like. - Garnish with extra fruit or toppings: Add sliced bananas, chopped nuts, or coconut flakes for a special touch. {{image_2}} If you want a nut-free snack, swap nut butter for sun butter. Sun butter gives a rich flavor. It works well in the recipe. Just use the same amount. This change keeps your oatmeal cups safe for those with nut allergies. For a gluten-free treat, use certified gluten-free oats. Regular rolled oats may have gluten. Gluten-free oats ensure your snack is safe. They still provide great texture and taste. Follow the same steps in the recipe. Your oatmeal cups will still be delicious! To make these oatmeal cups vegan, replace honey with agave syrup. Make sure your protein powder is plant-based. This keeps the recipe vegan-friendly. Use the same amount of agave syrup as honey. Your protein chocolate banana oatmeal cups will still be sweet and tasty. After baking, let your oatmeal cups cool completely. This step is key. If you store them warm, they might get soggy. Once cool, transfer them to an airtight container. This keeps them fresh and tasty. You can store them at room temperature for up to three days. If you want them to last longer, put them in the fridge. They'll stay good for about a week. To freeze your oatmeal cups, let them cool first. Then, wrap each cup tightly in plastic wrap or foil. Place the wrapped cups in a freezer-safe bag or container. Make sure to label them with the date. They can last up to three months in the freezer. When you're ready to enjoy, just take out what you need. Reheating is easy. You can use a microwave or an oven. For the microwave, place the cup on a plate and heat for about 30 seconds. Check if it’s warm enough, and heat more if needed. If you prefer the oven, preheat it to 350°F (175°C). Warm the cups for about 10 minutes. Enjoy them warm for the best taste! Protein Chocolate Banana Oatmeal Cups can last about 3 days at room temperature. Keep them in a cool, dry spot. They last up to a week in the fridge. Just store them in an airtight container. The cold helps keep them fresh. Yes, you can make these cups without protein powder. You can replace it with extra oats. This keeps the texture nice. You can also use nut flour or ground seeds. These options boost the protein but change the taste a bit. If you are allergic to bananas, you can use applesauce. It works well as a binder. You can also use pureed pumpkin or yogurt. These swaps give a nice flavor. Adjust the sweetness based on the ingredient you choose. These Protein Chocolate Banana Oatmeal Cups are easy and fun to make. We covered the key ingredients, baking steps, and tips for customization. You can enjoy them in various ways, whether warm or cold. Remember to store them properly for freshness, and don’t hesitate to play with flavors. These cups fit many diets, making them versatile snacks. I hope you try this recipe and enjoy a tasty, healthy treat!

Protein Chocolate Banana Oatmeal Cups

Looking for a delicious and healthy snack? Try these Protein Chocolate Banana Oatmeal Cups! Packed with nutrients and flavor, they’re easy to make and perfect for breakfast or a post-workout treat. With ripe bananas, rolled oats, and dark chocolate, each bite is a delightful indulgence. Click through to explore the full recipe and elevate your snacking game today! Enjoy the goodness in just 30 minutes!
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Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup unsweetened cocoa powder

1/2 cup protein powder (chocolate or vanilla)

1/4 cup honey or maple syrup

1/2 cup almond milk (or any milk of your choice)

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips

Optional toppings: sliced bananas, chopped nuts, or coconut flakes

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a large mixing bowl, combine the mashed bananas, almond milk, honey (or maple syrup), and vanilla extract. Mix until well combined.

      In a separate bowl, whisk together the rolled oats, cocoa powder, protein powder, baking powder, and salt.

        Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

          Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.

            Scoop the mixture into the prepared muffin tin, filling each cup about three-quarters full.

              If desired, add sliced bananas or chopped nuts on top of each cup for extra texture and flavor.

                Bake in the preheated oven for 15-18 minutes or until the tops are set and a toothpick inserted comes out clean.

                  Remove from the oven and allow to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12

                      - Presentation Tips: Serve warm or at room temperature, garnished with extra banana slices or a sprinkle of coconut flakes for a delightful touch. Enjoy as a snack or part of a healthy breakfast!