Do you ever see something on the internet and run to the kitchen to completely ignore the recipe and make your own version? Just me? OK cool.

Saw this and immediately decided to put my own small-batch twist on it. My recipe will make only 6 so you can enjoy for a couple of days and move on to another dessert.

Because making new desserts is therapy and I stand by it.

These are really good tho, super low in sugar and super nutritious. Way more balanced as a snack compared to traditional peanut butter cups.

LMK if you give these a try!

Print Recipe

5 from 13 votes

Oatmeal Peanut Butter Cups

Prep Time5

Cook Time12

Freeze Time1

Keyword: banana, chocolate, gluten-free, low sugar, oatmeal, peanut butter, peanut butter cups, plant-based, small-batch, vegan

Servings: cups

Calories: 121kcal

Equipment

Muffin pan (regular sized but minis will work too)

Ingredients

Cookie Base

1/2 ripe banana mashed (about 60 g) sub 1/4 cup applesauce
1 tbsp maple syrup (21 g)
1 tbsp flour (7 g) gf if desired, I used oat flour
1/2 cup oats (40 g) rolled or quick

Filling and Topping

3 tbsp peanut butter (48 g) sub other nut/seed butter
1/4 cup chocolate chips / chopped chocolate (30 g)

Instructions

Preheat oven to 350F and grease a regular sized muffin pan or line with liners.
In a medium bowl combine mashed banana, maple syrup, oat flour and oats.
Press into 6 muffin cavities, slighly pushing up the sides to form a cup.
Bake 12 minutes, cool completely.
Add about 1/2 tbsp nut butter in each cup, freeze about 1 hour to set.
Melt chocolate in 30 sec increments in the microwave (add 1 tsp coconut oil if not runny enough). Add about 1 tsp chocolate on each cup, tap to even it, freeze again to set.
Enjoy! Keep frozen or refrigerated.