Banana baked oatmeal cups (oatmeal muffins) are healthy and simple to make! They are perfect for breakfast on-the-go, since they are freezer-friendly and easy to heat in the microwave. Your whole family will love these, including the kids!
These banana baked oatmeal cups are easy to make and easy to reheat!
No flour is required to make this baked oatmeal muffin cup recipe. In fact, they are gluten free! Mashed bananas make these oatmeal cups tender and naturally sweet. There are many ways to flavor your muffin cups, but I love adding walnuts for a delicious banana nut version, or you can add a dollop of peanut butter for another delicious way to enjoy banana oatmeal cups!
Going bananas? Make my Banana Bread Recipe!
Ingredients for Banana Baked Oatmeal Muffin Cups
- Old-fashioned rolled oats – rolled oats provide the best texture over quick oats or steel cut oats.
- Milk – I like non-fat milk since it is flavorless. You can use dairy or non-dairy milk!
- Eggs – eggs help bind all ingredients together.
- Ripe bananas – ripe bananas add natural sweetness, flavor, and take the place of oil or butter.
- Baking powder – baking powder prevents denseness.
- Honey – honey adds a touch sweetness and complimentary flavor. I only add a 1/4 cup honey which makes these oatmeal cups relatively low sugar and lightly sweet.
- Vanilla extract – vanilla extract adds delicate flavor.
- Salt – salt adds flavor.
- Walnuts (optional) – walnuts add texture, flavor and protein!
Ingredient Substitutions
- Milk – substitute non-dairy milk for regular milk.
- Honey – substitute maple syrup for honey.
- Walnuts – for a peanut butter banana version, substitute 1/3 cup peanut butter and 2/3 cup mashed banana (instead of 1 cup mashed banana and walnuts).
Frequently Asked Questions (FAQs)
- How can you brown bananas quickly? There’s no substitute for naturally browned bananas! If you’re in a pinch, this trick for browning bananas quickly comes in handy! Watch the video below to see this banana trick in action!
- Can you freeze baked oatmeal cups? Yes! Freeze oatmeal cups in a freezer safe container after they’ve cooled. Thaw in the fridge or at room temperature.
- How many calories are in baked oatmeal cups? This banana nut baked oatmeal cup recipe includes about 200 calories per muffin. See complete nutrition facts below.
- Can you use quick oats in baked oatmeal cups? Quick oats can make your oatmeal cups dry.
- What are other flavor variations using this banana baked oatmeal cup recipe? Instead of plain banana or banana nut, try a peanut butter banana version using 2/3 cup mashed banana (instead of 1 cup mashed banana) and 1/3 cup peanut butter!
- How do you heat baked oatmeal cups? Reheat oatmeal cups in a foil package in the oven at 375 degrees for 10-15 minutes (best option), or on a plate in the microwave for 45 seconds. They are also delicious served chilled!
- Are baked oatmeal cups gluten free? Yes! Oats are naturally gluten free, but make sure to check packaging first if you have an allergy.
Other Favorite Banana and Oats Recipes on Tastefully Grace!
- The Best Moist Banana Bread
- Quick Low Carb Banana Pancakes
- Soft & Chewy Oatmeal Cookies
- Carrot Cake Overnight Oats
- Cinnamon Apple Walnut Overnight Oats
Banana Baked Oatmeal Muffin Cups
Banana baked oatmeal muffin cups are healthy and simple to make! They are perfect for breakfast on-the-go, since they are freezer-friendly and easy to reheat.
Equipment
- 1 muffin pan
Ingredients
- 3 cups old-fashioned rolled oats
- 1 ¼ cups milk
- 2 large eggs
- 1 cup ripe, well-mashed bananas
- ¼ cup honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees.
- Grease a muffin pan with nonstick spray. You can use muffin cup liners but a sprayed muffin pan works best.
- In a large bowl, add rolled oats, eggs, mashed banana, honey, baking powder, and salt. Stir until combined.
- Add vanilla extract, milk, and walnuts. Stir until combined. Mixture will look loose and runny.
- Immediately spoon mixture into muffin pan, filling each almost to the top. Make sure each muffin has an equal amount of liquid and dry ingredients.
- Bake for 25-30 minutes until muffins are just set (no liquid) and are lightly golden brown.
- Let cool in the muffin pan for 10 minutes before loosening with a knife.
- Serve warm, room temperature or chilled (like overnight oats)!
- After cooling completely, store in the fridge for up to a week. Freeze any leftovers.
Video
Notes
- About 3 bananas equal 1 cup of mashed banana. Measure for accuracy!
- Use dairy or non-dairy milk. I use non-fat milk.
- For sweeter oatmeal cups, use 1/3 cup honey.
- As soon as milk is added, immediately spoon mixture in muffin pan and bake. You don’t want the milk to absorb into the oats until they bake!
Nutrition
Calories: 206kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 252mg | Potassium: 231mg | Fiber: 3g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Super delicious! I omitted the nuts and added raisens. Love the banana and honey in this recipe.
So glad you liked the recipe! Love the raisin idea.
Grace