Ingredients
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3 cups old-fashioned rolled oats
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1 ¼ cups low-fat milk
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¼ cup packed brown sugar
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2 ripe bananas, mashed
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2 large eggs, lightly beaten
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2 tablespoons cocoa powder
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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½ teaspoon salt
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¼ cup smooth natural peanut butter
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¼ cup mini chocolate chips, divided
Directions
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Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
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Combine oats, milk, brown sugar, bananas, eggs, cocoa, baking powder, vanilla and salt in a large bowl. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then divide peanut butter and 2 tablespoons chocolate chips among the muffin cups. Cover with the remaining batter and press down slightly. Top with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
