Banana & Chocolate Chip Oatmeal Cups by Marie Tower at

Banana & Chocolate Chip Oatmeal Cups




Yield 12 Servings

These are a favourite in our house when it's snack time!


  • 2 tbsps Coconut Oil (melted, divided)

  • 2 1/2 cups Oats (rolled)

  • 1/4 cup Vanilla Protein Powder

  • 1 tsp Baking Powder

  • 1 tsp Cinnamon

  • 1/4 tsp Sea Salt

  • 2 Banana

  • 1/4 cup Maple Syrup

  • 1 tsp Vanilla Extract

  • 1/2 cup Plain Coconut Milk (refrigerated, from the box)

  • 2 Egg

  • 1/3 cup Organic Dark Chocolate Chips


  1. Preheat the oven to 350F (177ºC) and grease a muffin tin with half the coconut oil.
  2. In a medium sized bowl, whisk together the rolled oats, protein powder, baking powder, cinnamon and sea salt.
  3. In a large bowl, mash the bananas with a fork and then whisk together the maple syrup, vanilla, coconut milk, the remaining coconut oil and eggs. Add the dry ingredients to the wet and stir until fully combined. Gently fold in the chocolate chips.
  4. Spoon the mixture into the greased muffin tins and bake for 25 minutes. Let them cool and then remove. Serve and enjoy!



Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Serving Size

One serving size is equal to one oatmeal cup.

Additional Toppings

Top with sliced banana and almond butter.

Courses Breakfast

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I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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