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Step 1
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line a muffin tray with paper liners or lightly grease it with oil.
Step 2
Peel the bananas and place them in a large mixing bowl. Use a fork to mash them well until smooth. The bananas should be soft and creamy with very few lumps.
Step 3
Add the eggs to the mashed bananas. Mix well until fully combined.
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Step 4
Add peanut butter and vanilla extract to the mixture. Stir until everything is smooth.
Step 5
In another bowl, mix rolled oats, cocoa powder, cinnamon, baking powder, and salt. Stir the dry ingredients well so they are evenly combined.
Step 6
Slowly add the dry mixture into the wet banana mixture. Stir gently until everything is mixed together. Do not over mix.
Step 7
Fold in the dark chocolate chips and chopped nuts if you are using them. This adds texture and extra flavor.
Step 8
Spoon the mixture evenly into the muffin tray. Fill each cup almost to the top because they do not rise much.
Step 9
Place the tray in the preheated oven. Bake for about 18 to 22 minutes. The tops should look firm and slightly golden.
Step 10
Remove from the oven and let the breakfast cups cool in the tray for about 10 minutes. Then transfer them to a wire rack to cool completely.
Step 11
Enjoy warm or store in an airtight container in the refrigerator for up to five days.
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