Peanut Butter Baked Oat Cups
We’re putting a simply nutty twist on the old-fashioned oats, make them ahead of time and stash them in the freezer for a quick and filling brekkie or snack on the go!
Pre-heat oven to 180°C and grease a 12-hole mufﬁn pan with a non-stick spray.
In a large mixing bowl, combine oats, cinnamon, salt and baking powder.
In a separate bowl, use a handheld or stand mixer fitted with a whisk attachment to combine the mashed bananas, peanut butter, egg, golden syrup and milk until smooth.
Pour the dry ingredients into the wet ingredients and mix until combined.
Cut the remaining banana into 12 slices.
Evenly pour the batter into each of the prepared mufﬁn holes. Place one banana slice on top of each mufﬁn.
Bake for 25-30 minutes until cooked through and golden brown in colour. To test if your muffins are cooked, insert a clean wooden skewer or toothpick into the centre of a muffin, if it comes out clean, they’re ready.
Allow to cool completely and serve with a dollop of plain yogurt and ENJOY!