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–+ servings
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5 from 13 votes

Oatmeal Peanut Butter Cups

Prep Time5 minutes
Cook Time12 minutes
Freeze Time1 hour
Keyword: banana, chocolate, gluten-free, low sugar, oatmeal, peanut butter, peanut butter cups, plant-based, small-batch, vegan
Servings: 6 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.

Notes

  • This recipe will make 6 cups in a regular sized muffin pan and 12 in a mini muffin pan.

Nutrition

Serving: 1 cup | Calories: 121kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 39mg | Potassium: 114mg | Fiber: 1g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg