Smart Recipe Kitchen

2026-03-09

Makes: 12 cups | Total time: ~35 minutes | Why it works: Oats, banana, and peanut butter create a balanced, portable breakfast.

Ingredients

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup peanut butter
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups milk (dairy or oat)
• 3 cups rolled oats
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup chocolate chips or chopped nuts (optional)

Method

1) Heat oven to 350°F. Grease a 12-cup muffin tin or line with parchment liners.

2) Whisk bananas, eggs, peanut butter, maple syrup, vanilla, and milk until smooth.

3) Add oats, baking powder, cinnamon, salt; stir to combine. Fold in chocolate or nuts if using.

4) Divide batter evenly among cups. Bake 22–25 minutes until set and lightly golden.

5) Cool 10 minutes before removing. Store refrigerated up to 5 days; reheat briefly or eat cold.

Tips

• Use natural peanut butter for cleaner ingredients; stir well before measuring.
• Swap peanut butter for almond or sunflower butter if needed.