Super simple recipe that I am in LOVE with! I have found some many wonderful inspirations on Pinterest! Some I use as a base to create my own renditions, but others I leave as I found them… and this is one of them! Roni over at Green Little Bites came up with an AMAZINGLY simple recipe for Banana Oatmeal Cups!

They were simple, and they were DELICIOUS! I had bananas that HAD to be used, so I started hunting for recipes! Then I remembered that I had pinned all sorts of amazing things on my “Breakfast Deliciousness” board. So why not start there?? I pulled up a few different ones that I wanted to try, but I got to this recipe and immediately knew that I wanted to give it a go! I had planned on making two different recipes with my ripe bananas. However, after making 1 batch… they were sooo good and such a hit, that I made a second batch with the remainder of my bananas! Seriously delicious!

I still have to snap pictures of my own, so I’ll steal the one Mr. AKA posted to his Facebook page! And the other reason for this post, as people were asking for the recipe 🙂

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GF Banana Oatmeal Breakfast Cups
3 mashed bananas – mine were REALLY ripe!
1 cup vanilla almond milk(I used reg. and added and extra tsp of vanilla extract
2 eggs
1 Tbsp baking powder(yes… TABLESPOON)
3 cups GF old fashioned or rolled oats
1 tsp vanilla extract
3 Tbsp mini chocolate chips(I did have mini, so I did 2 small handfuls of reg size)

1) Preheat oven to 375F

2) Mix together all ingredients, except chocolate chips, and let sit while you prepare the muffin tins. **My first batch sat a little longer then my second batch and it turned out softer and fluffier then the second batch, so definitely let it sit! I also just eyeballed the chocolate chips.**

3) Spray muffins tins. She also suggests spraying liners too if you use them. I have no clue as I didn’t use liners.

4) Stir in chocolate chips.

5) Divide batter into muffins tins. Mine made 18 muffins perfectly, with each batch! Remember, these are going to “rise” a whole lot, so the tins will be almost full to the top!

6) Bake 20-30 minutes. Mine only baked 15 minutes, but I also have a ridiculous oven! So just watch it! You want it to be firm to the touch and golden brown at the very edges.

I had ZERO problems with mine sticking! I let mine sit for 5 minutes or so, and then took them out to cool on racks, as they started getting soggy.

GLUTEN-FREE: Make sure your ingredients are all Gluten-Free!

VEGAN: These could easily be vegan by using egg re-placer, or “flax eggs”. I haven’t tried it, so you would want to play around with it a bit!

NOTE: *For the milk… I use reg. milk to bake with most of the time, since soy and almond milk(which we use for drinking and cereal, etc) are so expensive. So I put 1 cup reg milk and then added the extra 1 tsp of vanilla to make up the flavor difference of the milk she used. Now, in the first batch I also added 2 Tbsp of Sugar in the Raw, since she did NOT say she used unsweetened… and reg. vanilla almond milk can be fairly sweet. In the second batch….. I forgot it! And you know what?? You couldn’t even tell!!! So, you can either use unsweetened vanilla almond, or regular milk with no added sugar, if you want to cut back the sugar 🙂

**I also tried adding cinnamon to the second batch(like my banana bread recipe calls for), and it was yummy too!
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These were INHALED!? I have been asked by the kids, at each meal AND snacks since making them, if they can have one! So obviously they love them! We will definitely be making them again!

They are also PERFECT for making extras of and having to eat for breakfast throughout the week!