Banana Baked Oatmeal Cups Recipe

4 Min Read

Looking for a wholesome and delicious breakfast option that’s perfect for busy mornings? You’re in luck! These Banana Baked Oatmeal Cups are not only easy to make but also incredibly versatile and satisfying.

Packed with nutritious ingredients like oats and bananas, these oatmeal cups are sure to become a family favorite.

Plus, they can be customized with your favorite add-ins for a personalized touch. Let’s get baking!


Wet Ingredients:

  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Optional Add-Ins:

  • 1/2 cup chopped nuts or seeds (such as almonds, walnuts, or pumpkin seeds)
  • 1/2 cup dried fruit (such as raisins, cranberries, or chopped apricots)
  • 1/4 cup chocolate chips or cocoa nibs


Preparing the Batter:

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or line with paper liners.

In a large mixing bowl, combine the mashed bananas, eggs, maple syrup or honey, milk, and vanilla extract.

Mix until well combined.

In a separate bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir to combine.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Be careful not to overmix.

Fold in any optional add-ins of your choice, such as chopped nuts, dried fruit, or chocolate chips.

Baking the Oatmeal Cups:

Divide the oatmeal batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the oatmeal cups are set and lightly golden brown on top.

Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.

Nutritional Facts

  • Serving Size: 1 oatmeal cup
  • Calories: 150
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Sodium: 80mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 3g
  • Sugars: 10g
  • Protein: 4g


Can I use quick oats instead of rolled oats for this recipe?

Yes, you can use quick oats instead of rolled oats if that’s what you have on hand. However, the texture of the oatmeal cups may be slightly different, so keep that in mind when baking.

How should I store leftover oatmeal cups?

Leftover oatmeal cups can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Simply thaw overnight in the refrigerator or reheat in the microwave before serving.

Can I make these oatmeal cups gluten-free?

Yes, you can easily make these oatmeal cups gluten-free by using certified gluten-free oats. Be sure to also check the labels of any other ingredients you use to ensure they are gluten-free.

Can I omit the sweetener from this recipe?

Yes, you can omit the maple syrup or honey if you prefer less sweetness in your oatmeal cups. The bananas will still provide some natural sweetness, but feel free to adjust according to your taste preferences.

Can I double the recipe to make a larger batch of oatmeal cups?

Absolutely! Simply double the ingredients to make a larger batch of oatmeal cups. Just be sure to use additional muffin tins or bake in batches if needed to accommodate the extra batter.

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