Blueberry and Banana Oat Protein Breakfast Cups
Hi all! I’m super excited to share with you my breakfast inspiration from Alexis Joseph’s (aka, Hummusapien) recipe for her Chocolate Peanut Butter Oatmeal Protein Cups. The more I thought about the first time I made her recipe, I realized this was the first-ever dish I made from her blog. No wonder I keep coming back from more, those breakfast cups are BANGIN’.
Fortunately, I happened to come across the recipe for these make-ahead bites at a perfect time in the year. In the early winter, my job gets super crazy–so crazy I have to meal prep pretty much everything. Even breakfast! Before it came to these babies, my mornings consisted of grabbing a banana and running out the door. If my life was a little more put together, I’d have chia pudding ready to go in the fridge.
These little banana peanut butter bombs rocked my world the first time I tried them, and I’ve never looked back! I kid you not, there was at least one round of breakfast cups coming out of my oven each week for two months straight. One batch makes about 6 regular sized muffins, so I could keep them all in the fridge starting on Sunday night and pull one out each morning. I enjoy them plain or with a little peanut butter or ghee smeared on top.
Because I’m always looking for more breakfast ideas, I grabbed my oats and bananas just like Alexis, and whipped up my own recipe for my Blueberry and Banana Oat Protein breakfast cups.
Every time I grab one of these guys to go, I’m shocked to find that I’m full for the rest of the morning. That doesn’t happen often! The combination of a little peanut butter, banana, and chia seeds that I snuck into each cup adds up the amount of protein, which helps to keep you full longer. Not to mention the warm cinnamon and blueberry smell that fills my kitchen every time I throw a batch into the oven. 🙂
Enjoy!
Blueberry and Banana Oat Protein Cups
Ingredients
- 1 tbsp chia seeds
- 2 tbsp water
- 2 ripe bananas mashed
- 1/4 cup pure maple syrup (or 15 drops of liquid stevia for sweetness)
- 3/4 cup almond milk or any milk of your choice
- 4 tsp fresh lemon juice
- 3 cups old fashioned oats
- 1/3 cup peanut or almond butter
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 1/4 cup frozen blueberries
Instructions
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Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
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In a small bowl, mix together water and chia seeds. Let sit on the side to form "eggs".
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In a medium sized bowl, mash together bananas. When fully mashed, add in maple syrup, almond milk, lemon juice, and peanut butter.
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Add oats, baking powder, cinnamon, sea salt, and your "chia eggs". Stir to combine. Once mixed, fold in any other mix-ins of your choice. I love adding in nuts or other fruits to change it up!
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Fill each muffin cup 3/4 of the way full, pushing the frozen blueberries into the tops of the muffins and sprinkling on a few extra oats.
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Bake for 25-30 minutes, or until a toothpick comes out clean.
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Let cool for about 10 minutes before removing the muffins from the pan. I love eating them plain or spreading a little almond butter or ghee on top.
