Banana chocolate chip baked oat cups recipe

A hybrid between a bowl of oats and a muffin, this banana chocolate chip baked oat cups recipe will give you the right kind of complex carbohydrates that will get you armed and ready to take on even the most challenging workout. The banana and chocolate chips combine for an extra energising and tasty option. Store them in the freezer to have on hand, ready to heat and eat in a flash.

Ingredients (makes 12 cups)

175g rolled oats

1tsp baking powder

½tsp sea salt

1tsp ground cinnamon

2tbsp coconut oil, melted, plus extra for greasing

50g mashed bananas

240ml unsweetened almond milk, or any plant-based milk

2tbsp maple syrup

75g chocolate chips

½ banana, sliced, to top

Method

Preheat the oven to 180°C/350°F. Grease a muffin tin with coconut oil.

Combine the oats, baking powder, salt and cinnamon in a large bowl.

In a separate bowl, combine the coconut oil, mashed banana, almond milk and maple syrup.

Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and stir well.

Pour the mixture into the prepared muffin tin, and add sliced banana to the tops of each oat cup before baking.

Bake for 22–25 minutes until the cups are a golden brown.

Eat immediately or refrigerate for up to two days and reheat, or freeze for up to one month.

Recipe courtesy of: Whole Food Energy: 200 All Natural Recipes to Prepare, Refuel and Recover by Elise Museles (Apple Press, £14.99)