High-Protein, High-Fiber Banana Oatmeal Breakfast Cookie Cups Recipe (9 Ingredients, 30 Minutes) by Elisa Schmitz
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If you like eating cookies for breakfast, then check out this fun twist on a breakfast cookie recipe. These banana oatmeal breakfast cookie cups are amazing! They're a cross between cookies and muffins, and they actually taste like your favorite oatmeal cookie in banana muffin form. Plus, they're high in protein and high in fiber, making them a guilt-free breakfast (or anytime) treat!
Comforting and delicious, this easy high-protein and high-fiber banana oatmeal breakfast cookie cups recipe is a convenient way to get in some nutrition. The wholesome cookies can be enjoyed for breakfast, as an energizing snack any time of day and as a healthier dessert. The old-fashioned cookies have all the comfort food feels without the comfort food guilt. And these simple cookies include the health benefits of fiber and the health benefits of protein in every bite.
If you have oatmeal cookie or banana muffin lovers in your home, then you need to try this recipe. Here are the wholesome ingredients you'll need to gather: overripe bananas, Greek yogurt, milk, honey, an egg, vanilla extract, rolled oats, cinnamon and baking powder. The chocolate chips and chopped walnuts are optional, but add an extra special touch. You combine the gluten-free ingredients, spread the mixture into a muffin pan (you can add an extra slice of banana on top of each cookie cup, if you like), then bake the cookie cups until they're a light golden brown. Simple and satisfying. Plus, check out the health benefits of bananas, the health benefits of oats and the health benefits of Greek yogurt.
These nourishing cookies are perfect in the morning for breakfast with a cup of coffee, delightful as a snack in the afternoon with a glass of milk or dreamy in the evening for dessert with a cup of hot tea. Be sure to make enough to share because they'll go quickly!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes (ovens vary)
Total Time: 30 minutes
Servings: 12
Ingredients
- 2 medium overripe bananas, mashed
- 1 cup plain Greek yogurt
- 1/3 cup milk of choice
- 1/4 cup maple syrup (or honey)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup semisweet chocolate chips, optional (or milk chocolate chips or dark chocolate chips)
- 1/2 cup chopped walnuts, optional (or chopped pecans)
- 1/2 medium banana, sliced into 12 thin slices (optional, for tops of cookie cups)
Here's how to make it:
- In a large mixing bowl, add the mashed bananas, Greek yogurt, milk, maple syrup, egg and vanilla. Whisk to combine.
- Add the oats, cinnamon and baking powder. Stir to combine and let the batter rest for a few minutes so the oats can absorb liquid and soften a bit. (Oats are naturally gluten-free, but if you need to be sure, use gluten-free oats.)
- Fold in the chocolate chips and/or walnuts, if using.
- Evenly spread batter into a muffin tin that's been sprayed with cooking spray, noting that each cup should be filled nearly to the top.
- Top each cup with a banana slice, if using.
- Bake in an oven that's been preheated to 375 degrees F until cookie cups are lightly brown, about 20 minutes.
- Allow cookie cups to cool for about 20 minutes before removing to a wire rack to cool completely.
- Store leftovers in an airtight container (in the refrigerator lasts longer).
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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