Meal-Prep High-Protein Banana Baked Oatmeal Cups

Serves 6 · 10 min prep · 25 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 2 medium ripe bananas
• 2 scoops (about 60 g) vanilla protein powder
• 2 large eggs
• 1 1/2 cups unsweetened almond milk
• 1/4 cup natural peanut butter
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 2 tbsp maple syrup
• 1/3 cup chopped walnuts

Instructions

1. 1Preheat the oven to 350°F and lightly grease a standard 12-cup muffin tin with cooking spray or line with silicone liners. Mash the bananas thoroughly in a large mixing bowl until mostly smooth with only a few small lumps remaining.
2. 2Add the eggs, almond milk, peanut butter, and maple syrup to the mashed bananas. Whisk until the wet mixture is fully combined and creamy.
3. 3In a separate bowl stir together the oats, protein powder, baking powder, cinnamon, and salt until evenly distributed. Pour the dry mixture into the wet ingredients and fold with a spatula just until no dry pockets remain; the batter will be thick.
4. 4Fold in most of the chopped walnuts, reserving a small handful for topping. Divide the batter evenly among 6 muffin cups, filling each nearly to the top, and sprinkle the remaining walnuts over the surfaces.
5. 5Bake on the center rack for 22 to 25 minutes until the tops are set, lightly golden, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
6. 6Cool the cups in the pan for 10 minutes, then run a knife the edges and transfer to a wire rack to cool completely. Once cool, store in an airtight container in the refrigerator for up to 5 days.
7. 7To reheat, microwave one cup for 45 to 60 seconds until warmed through, or enjoy cold straight from the fridge. Serve plain or with an extra drizzle of peanut butter if desired for a muscle-building morning boost.