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Peanut Butter Chocolate Chip Oatmeal Cups

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Nicole Modic
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
SERVES 12 cups
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Looking for the perfect cross between a muffin and a bowl of oatmeal? Then you have to try these Peanut Butter Chocolate Chip Oatmeal Cups! They are perfectly crunchy on the outside, and when you break them open, inside you will find a creamy chocolate-studded peanut butter oatmeal on the inside! They also happy to be gluten-free, too!


  • 2 3/4 cup gluten free rolled oats
  • 1/4 cup oat flour
  • 1 large banana mashed
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 cup non-dairy milk of choice
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil melted
  • 1/4 cup creamy peanut butter
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 cup non-dairy chocolate chips


  • Preheat oven to 350.
  • Line a muffin tin with liners or spray generously with oil so they don’t stick.
  • In a large bowl, mash the banana and whisk in the eggs.
  • Then, add the maple syrup, milk, vanilla extract, melted coconut oil, and peanut butter.
  • Use a spoon to mix together well, or if you prefer, use a hand mixer (or pour it all in a blender and blend!).
  • The consistency should be pretty creamy, with some chunks left.
  • Next, add the oats, oat flour, baking powder, cinnamon, and chocolate chips, mixing together everything well.
  • Grab a spoon and fill each muffin cavity 3/4 of the way full.
  • Bake for 16 to 18 minutes.
  • Remove from oven and let cool before popping them out of the mold.
  • If you like extra chocolate (like in the photo here), just melt some chocolate chips and drizzle over the top. Enjoy!

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