Banana Baked Oatmeal Cups
These Banana Baked Oatmeal Cups are packed full of oats, bananas, and incredibly delicious! Perfect for an easy and healthy breakfast throughout the week.
Have you ever tried baked oatmeal? Over the years I’ve shared a couple of my favorite baked oatmeal recipes like these apple cinnamon baked oatmeal cups and this blueberry version. It’s one of my favorite breakfasts that I can prep ahead of time and enjoy throughout the week.
So today I wanted to share another version – these banana baked oatmeal cups! These oatmeal cups are made with good for you ingredients and incredibly simple to throw together. This recipe also uses 2-3 overripe bananas, so it’s a great way to use up any extra bananas that you have at the end of the week.
I added some chopped walnuts to these oatmeal cups and they taste just like a slice of homemade banana bread. You can even use chocolate chips, blueberries, or just leave them plain!
How To Make These Banana Baked Oatmeal Cups
To make these oatmeal cups, you’ll start by mixing together the dry ingredients – oats, ground cinnamon, baking powder, and salt.
- Old-Fashioned Rolled Oats: The star ingredient of these oatmeal cups! I suggest using old-fashioned rolled oats and not quick oats for the best results.
- Ground Cinnamon: Feel free to leave this out, but I love the extra flavor the cinnamon adds. It also pairs perfectly with bananas!
- Baking Powder & Salt: For a little lift and to balance out the flavor.
Then you’ll whisk together your wet ingredients – milk, mashed bananas, honey, and a little bit of vanilla extract.
- Milk: you can use any kind that you have on hand. I’ve used whole milk, 2%, and even almond milk and they all work just fine.
- Mashed Banana: You’ll need 1 cup of mashed bananas which is equal to about 2-3 bananas (depending on the size). The riper the bananas the better!
- Honey: I always keep honey on hand so it’s what I used to sweeten these oatmeal cups. Feel free to swap it for an equal amount of pure maple syrup or even agave.
- Egg & Vanilla: The egg helps hold the oatmeal cups together and the vanilla adds a little flavor.
Once you’ve mixed up the wet and dry ingredients, you’ll mix the two together until well combined. As you can see from the pictures, the mixture will be a little liquidy but this normal. As the oatmeal cups bake they will absorb the moisture and firm up too.
At this point, you can mix in just about anything that you like too. I used chopped walnuts, but I’ve included some other options below.
Once the mixture is ready, just divide it between all 12 cavities of a regular muffin pan and bake the oatmeal cups for 20-25 minutes or until the tops are set and firm.
Once the oatmeal cups are done, let them cool for about 10 minutes in the pan so they’re easier to handle. Then, just transfer them to a wire rack to cool slightly before serving or cool completely and store them to enjoy later.
Recipe Variations
- Banana Walnut: Add 1/2 cup chopped walnuts
- Chocolate Chip Banana: Add 1/2 cup semi-sweet chocolate chips
- Blueberry Banana: Stir in 1 cup of fresh or frozen blueberries
Baking Tips
- It’s best to use very ripe bananas for these oatmeal cups, the riper the better! Depending on the size of your bananas, you’ll need about 2-3 of them.
- Since these do not have much fat in them, I don’t suggest paper liners because they may stick to them. I recommend spraying the muffin pan well with nonstick cooking or greasing it before adding the mixture to the pan.
- These oatmeal cups will freeze well for up to 3 months. When you’re ready to enjoy them, just thaw them overnight in the refrigerator and warm them for 20-30 seconds in the microwave.
Banana Baked Oatmeal Cups
Ingredients
- 2 and 1/4 cups (225 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230 grams) mashed banana
- 3/4 cup (180 ml) milk
- 1/4 cup (85 grams) honey
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Spray each cavity of a 12-count muffin pan well with nonstick cooking spray and set aside.
- In a large mixing bowl, mix together the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. Set aside.
- In a separate large mixing bowl, whisk together the mashed banana, milk, honey, egg, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until well combined.
- Evenly distribute the mixture between all 12 cavities of the prepared muffin pan. Bake at 350°F (177°C) for 20-25 minutes or until the tops of the oatmeal cups are set and firm.
- Remove from the oven and allow to cool for 10 minutes in the muffin pan. Then, carefully remove the oatmeal cups from the pan and transfer to a wire rack to cool.
Notes
- Banana Walnut: Stir in 1/2 cup (60 grams) chopped walnuts
- Chocolate Chip Banana: Stir in 1/2 cup (90 grams) semi-sweet chocolate chips
- Blueberry Banana: Stir in 1 cup (150 grams) fresh or frozen blueberries
Hi Danielle, I love your site. I have not tried this recipe yet; looks great. My question is can this be made into a loaf? Thanks for any info and all your expertise.
Hi Sara! I haven’t tried it, but I do think it would be just fine! You could also bake this in an 8×8 pan, I’d guess the baking time for that to be 30-40 minutes at 350°F.
I made it this morning and it came out pretty well despite the obstacles of my own making. I used a batch of mashed bananas I already had frozen, and then I couldn’t find my muffin tins (because I’ve been trying to declutter my house FOREVER) so I used a 9″square pan. I also tossed in half a bag of chocolate baking chips (not the ones you usually use for cookies, the Ghirardelli ones you’re supposed to use for melting). So the batter came out goofy, probably because there was too much ice in the banana, so I ended up tossing in about 1/3 cup more oats. My oven is a little cooler so I usually set the timer for midway (here, you 30-40, so I toothpick-checked at 35) but I always add a few minutes, usually a number that’s 10% more. The chips had melted more than regular chips but that’s ok. The center was still a little too soft but the edges were perfect. Great base recipe, Danielle, thanks, that can be adapted to taste or if you’re in a rush, or if you make a mistake or can’t find your pans!
Can we make this vegan
You could probably use a flax egg, almond milk, and maple syrup to make it vegan.
These muffins are my 2 year old and 4 year old’s new favorite food! I add 12oz of blueberries and bake them in a buttered/greased silicone muffin tin for 27 minutes. They come out perfectly every time! Also works well with 2-3 apples peeled and chopped apples instead of blueberries. I store the muffins in the fridge and then just warm them up for 20 seconds. It’s so nice to have a fast, healthy breakfast that my kids eat before daycare. Thank you for making mornings easier at our house!
So happy to hear that, Melissa!
Can you tell me the calorie count/ macros for these per muffin?
I’m not sure on the calorie count/macros, but you can plug the ingredients you use into an online calculator to get an estimate.
This is from verywellfit.com’s Recipe Analyzer. I included 1/2 cup chocolate chips when I analyzed the recipe.
Nutrition Facts
Serving size: 1 Muffin
Servings: 12
Amount per serving
Calories 75
Total Fat 1.1g
Saturated Fat 0.3g
Cholesterol 16mg
Sodium 64mg
Total Carbohydrate 14.9g
Dietary Fiber 1.2g
Total Sugars 8.3g
Protein 2.2g
Vitamin D 9mcg
Calcium 45mg
Iron 1mg
Potassium 147mg
DELICIOUS!
I was looking for a recipe for 2 ripe bananas. I made used whole milk, a combination 9f real maple syrup and honey, chopped walnuts, and extra cinnamon (to finish the container). Next time, I will make with 3 banana’s for more banana flavor. Regardless, they were absolutely delicious! They far exceeded my expectations. Danielle, thank you for sharing this flavorful and healthy recipe!
So glad you enjoyed the oatmeal cups, Denise!
These were so good! I halved the recipe because I didn’t have enough bananas (and also because healthy treats are not the most requested in my family), and the cups turned out amazing. Everyone loved them. Thanks for another great recipe, Danielle!
So happy to hear that, Laura!
Delicious! ? I added extra cinnamon & walnuts.
Do you think this recipe would also work with applesauce instead of bananas?
I haven’t tried it, but it may work. You may need some additional sweetener though, since the bananas add some sweetness.
Finally tried the recipe, the muffins tasted amazing!
I used oat milk and made 1/2 of the recipe because I only had medium eggs, and it worked out great. Sadly, I won’t be able to freeze them, they won’t last more than 2 days in the fridge ?
I look forward to making a big batch!
Are you able to tell me the calories per serving please?
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
So excited to try this! Do you think I could use water instead of milk?
Hi, Haiden! I wouldn’t recommend it for this recipe, I would stick with milk. You can use any kind of milk though.
Have you tried it with oat flour instead of whole oats? Taking the same amount of rolled oats and blending them first? I wonder if this would give the cups a more muffin like texture. My kids are weird about textures.
Hi, Sheena! I honestly haven’t tried it, but it may work.
Made it this morning, one thing, next time, reduce amount of oatmeal, increase the liquid somehow, wasn’t holding together well.
What would happen if I use quick 1-minute oats?
It will change the texture, but I think it would be fine.
Do you know what temperature and time if you were making these as 6 jumbo muffins instead of 12 regular size ones?
I haven’t tried it, so I’m not quite sure. You will need to increase the baking time though.
Looking to make these! Could they be made without egg at all? For someone with an egg allergy?
I haven’t tried it, but you could probably use a flax egg in place of the egg in this recipe.
Excited to try these (they’re in the oven now)! I wanted to punch up the flavor and protein a bit so I added a half cup of peanut butter and decreased the honey and added an extra egg to compensate. I also added the chocolate chips, because I can’t resist the peanut butter/banana/chocolate combination. *fingers crossed*
Your site has become my go-to place for baking recipes, so I’m sure if these don’t turn out it’s because I modified them. 😀
Thank you, Caroline! So glad you’re enjoying the recipes on my site. I hope you enjoyed the oatmeal cups!
I made this recipe with 4 very ripe bananas, I also added 2 scoops protein powder. I mixed everything in my Omega mixer. Used 8×8 pan on 350 baked for 38 mins to start, I had to put it back in the oven for 10 mins but the center is still a little soft(wet). Do you think it’s from to many bananas?
More than likely, you used almost twice the amount of banana that this recipe calls for.
I absolutely love this recipe! The first time I used it I did muffins, but since then, I have used a baking pan and line it with parchment paper and poured the mixture in full molding the paper when necessary. I cook it twenty minutes, and can cut in from there.
I eat it all the time! The flavor is so good, and instead of grabbing junk food, now I can at least have a healthier snack that’s easy and can be on the go once made. Thank you for sharing!
I love this recipe so much. It is my go to choice for breakfast. What are your thoughts on substituting pumpkin for the bananas? Thank you!
You could probably use pumpkin puree in place of the bananas, but you’d likely need to add more sweetener.