Bananas, chocolate and peanut butter are a winning combination in these fun, satisfying oatmeal cakes. Peanut butter adds a boost of protein while oats provide fiber. Enjoy these oatmeal cakes for breakfast or a hearty snack.
Ingredients:
3 cups old-fashioned rolled oats
1 ¼ cups low-fat milk
¼ cup packed brown sugar
2 ripe bananas, mashed
2 large eggs, lightly beaten
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup smooth natural peanut butter
¼ cup mini chocolate chips, divided
Directions:
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Combine oats, milk, brown sugar, bananas, eggs, cocoa, baking powder, vanilla and salt in a large bowl. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then divide peanut butter and 2 tablespoons chocolate chips among the muffin cups. Cover with the remaining batter and press down slightly. Top with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
