Peanut Butter Banana Baked Oatmeal Cups

Instructions

1. Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick cooking spray.
2. In a bowl, whisk mashed banana and Splenda Multi-Use Syrup together. Add almond milk and eggs, whisking together well. Add oats, baking powder, and salt, stirring until fully incorporated. Fold in 3 tablespoons of peanut butter and 3 tablespoons chocolate chips.
3. Scoop batter equally into each muffin cup. If desired, sprinkle a few chopped banana chunks and chocolate chips on top of each.
4. Bake for 18 – 22 minutes, or until the oats are golden brown. Remove from the oven and let cool. After cooling, they should easily release from the muffin tin. If needed, slide a butter knife around the sides to help them release. If desired, drizzle a little peanut butter over the top of each.
5. Enjoy immediately, or freeze for a future easy breakfast-on-the-go!