There’s something ridiculously good about oatmeal, especially on a chilly, blistery winter morning. Just the other day I made the creamiest, piping hot bowl of oatmeal with vanilla, cinnamon, banana slices, blueberries and a drizzle of pure maple syrup. It tasted just as glorious as it sounds.
What’s your favorite oatmeal combo? Anything you want me to recreate for you?!
Listen, I’m not just a fan of bowls of oatmeal, I also love making: overnight oats, pans of baked oatmeal, and of course, cute little portable baked oatmeal cups like these peanut butter banana baked oatmeal cups. (Btw I also have almond butter apple oatmeal cups & pumpkin baked oatmeal cups!)
They’re perfect for kids, adults, great for snacking, freezer-friendly and oh so simple to make. And I can’t help but love that they’re packed with nearly 6g protein to help fuel you post workout.
What’s in these peanut butter banana baked oatmeal cups?
These are truly the perfect snack or breakfast to make when you have a few too many ripe bananas sitting on your counter. What I love about these banana oatmeal cups is that they also include peanut butter, which provides each muffin with nearly 6g protein. Here’s what you need:
- Ripe bananas: you’ll need about 2 large or 3 medium ripe bananas. Bananas with a few brown spots are perfect!
- Peanut butter: you are more than welcome to use almond, peanut, pecan or cashew butter in this recipe — just make sure it’s all natural with only nuts + salt. I prefer peanut butter because it adds the most amount of flavor.
- Eggs: gotta get in that protein and help the cups stay together. I haven’t tried with a flax egg yet (to make vegan), but let me know if you do!
- Pure maple syrup: to help natural sweeten these. You can also use honey.
- Vanilla extract: always.
- Almond milk: I prefer almond milk but feel free to use whatever milk you have on hand.
- Oats: to keep these oatmeal cups gluten free, I suggest using gluten free rolled oats. If you aren’t gluten free, regular old-fashioned rolled oats work wonderfully! Do not use steel cut oats or quick oats.
- Baking powder: to help these rise a bit.
- Cinnamon: great to help balance blood sugar levels.
- Salt: for a little flavor boost!
- Chocolate chips: these are optional, but I highly recommend. Who else loves a PB banana chocolate chip combo?
How to store peanut butter banana oatmeal cups
You can make these oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
Great news: freezing baked oatmeal cups is easy. Simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
See how to make the peanut butter banana baked oatmeal cups:
If you make this recipe, I’d love to hear from you! Please leave a comment below and rate the recipe so others can know how you liked it — I appreciate it! xo.
Peanut Butter Banana Baked Oatmeal Cups
Delicious peanut butter banana baked oatmeal cups made with protein-packed peanut butter and naturally sweetened with bananas and a touch of maple syrup. These easy banana baked oatmeal cups are easily gluten and dairy free, freezer-friendly and great for kids!
Ingredients
- 1 heaping cup ripe mashed banana
- ½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- 2 tablespoons pure maple syrup (or honey)
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired)
- Optional: ⅓ cup chopped walnuts
Instructions
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Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
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In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
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Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
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Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
Recipe Notes
To make dairy free: be sure to use a dairy free milk and to also use dairy free chocolate chips.
To freeze oatmeal cups: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm
137 comments
I have been on a huge oatmeal kick ever since craving it during pregnancy and now having it almost every morning in postpartum – it’s easy to prep overnight now that time is limited and is great for supporting breastfeeding (plus bf hunger is no joke haha). I love shredded apple or pumpkin oatmeal with lots of peanut butter on top, and I’ve also been using all the Trader Joe’s flavored almond milks for east overnight oats (turmeric ginger and blueberry lavender are my favorites). I also think a gingerbread version would be delicious!
Such a great breakfast and so easy! That blueberry lavender almond milk is SO good. Hope you get a chance to try these ones!
You read my mind! I just made for the second time your apple oatmeal cups and was wishing there was a recipe for a morning glory and banana version. Viola, today the banana version shows up. Now for the morning glory version. I really like them because they are like a bowl of oatmeal to go and the lower sugar doesn’t leave my blood sugar crashing mid-morning.
I made the apple oatmeal cups vegan with a flax egg and it worked great. I am hoping the same will be true with this recipe. I might make these with wild blueberries instead to cut the sugar some more.
Perfect timing! Hope you love these ones too 🙂
My daughter and I made these today. It was such a manageable recipe to do with her (4 and 1/2)! We substituted sunflower seed butter for peanut butter and used a combination of cream of tartar/baking soda in lieu of baking powder. I had to totally restrain myself from having the whole batch! They were delicious and were cooked perfectly when following your recipe. Thank you!
Instagram: kate_06877
I’m glad those swaps worked out well! Such a great breakfast & snack 🙂
Another score, thanks Monique! These are super moist and delicious.
Perfect! Glad you loved them!
Delicious & super easy! Also worked great substituting flax for the eggs.
Perfect! Glad the flax eggs worked out well.
We made these yesterday! My kids & I loved them! I ran out of maple syrup but we just used honey. We had small bananas so it took 3 to get a full cup. Definitely recommend trying them! I make muffins once a week because my girls eat two snacks a day & it’s a filling healthy option my kids are always excited about. Will definitely add these to the rotation! Thanks Monique!
Perfect! I’m so glad the honey swap worked out well. Such a great snack!
Can I use oat flour instead of whole oats and if so how much oat flour?
If you’re looking to use oat flour I’d recommend this muffin recipe instead! https://www.ambitiouskitchen.com/healthy-peanut-butter-banana-muffins-dairy-free-gluten-free/
I have made dozens of baked oatmeal recipes and this is by far my favorite! I made the recipe as-is but substituted raisins for the chocolate chips which was delicious. I also made 9 cups instead of 12 (just to make them a bit bigger) and only had to add ~3 minutes to the baking time. The texture is perfect and I get so excited to heat these up in the morning!
Perfect! Such a great breakfast.
These muffins were amazing!! I am a health coach and focus on healthy foods that taste great. Loved that there is no refined sugar or flour but still tons of flavor. Sharing with my followers and tagging you now!!!
Love it! So happy to hear that Amy 🙂 thanks for the share!
These were AMAZING! In the words of my husband “these are the best muffins you’ve ever made”! …and I agree 🙂 The recipe was perfect – I didn’t change 1 thing. So easy and these make a great snack! Thank you!
Love it! So happy to hear that 🙂
I love a good baked oatmeal, and I’m a huge AK muffin fan.. so obviously I had to make these! It did not disappoint! I really like that it’s a little different option for breakfast muffins, and not too sweet. I used crunchy peanut butter, but will use creamy next time for the texture. My BF didn’t love the chocolate chips, so may make 1/2 batch without chocolate for a less sweet option.
Absolutely! These are great for customizing with the mix-ins, too 🙂
I made these adding 60% cocoa chocolate chips. They are a bit crumbly but toast well split in half in a toaster oven. I do not like the texture of oatmeal and was interested in a recipe that had oats in it. Chocolate and oats – you can’t go wrong. I would make them again.
Glad you enjoyed even with the texture!
So easy to make and super delicious. I made these twice in one week and they were gone in a minute both times (I shared I promise). Planning to make them again and freeze for later. Love your recipes!
Amazing! So happy to hear that 🙂 thanks for your note, Jane!
These are the most addictive little gems I’ve ever eaten!!!! I made them in mini size, adding the walnuts and started eating them while still warm and oh my goodness, I ended up eating three! I then thought about them all day and couldn’t wait to get back home to have more. I’ll be making them again!! YUM!!!!!
Glad you loved these! Great idea with the minis – so cute 🙂
Loving this recipe!
Try this bread recipe next!
My son is allergic to bananas (odd I know!); Do you have a suggestion for something too use instead?
Try these baked oatmeal cups instead! https://www.ambitiouskitchen.com/almond-butter-apple-cinnamon-baked-oatmeal-cups/
Really interested in trying these out. However, I don’t like peanut butter can you make it without it??
I wouldn’t recommend it! Check out these other oatmeal recipes for some different options 🙂 https://www.ambitiouskitchen.com/oatmeal-recipes/
Is there anything that can be substituted for the bananas? Would applesauce work?
Try this recipes instead! https://www.ambitiouskitchen.com/almond-butter-apple-cinnamon-baked-oatmeal-cups/
Hi! We’re in quarantine now, and I’ve got everything but my oatmeal is quick oats, steel cut organic, and three minute quick steel cut. Any chance I could use any of these and they’ll come out ok?
Hi! I haven’t tried any of these so I can’t be certain. Quick oats *might* work, but you might need to use more.
I halved the recipe but wish I would have made the full batch! Added some more chocolate chips but was a killer recipe for muffins. Highly recommend!
Such a great breakfast! They’re freezer-friendly, too, in case you make a full batch next time 🙂
Easy recipe, made them for co-workers they loved them. I used honey and evaported milk. 😋
Glad those swaps worked out well! Perfect breakfast 🙂
Made them yesterday and my whole family loved them. Always lioe to find good healthy GF DF recipes! Thanks
Amazing! I’m so glad 🙂
So I had intended to use flaxseed as egg replacement, but I ended up completely forgetting to add the floxseed mixture to the batter. Just wanted to let you know that even without any egg or egg substitute they held together very well and are delicious! Great recipe, will definitely make again.
Crazy! Well I’m glad they held up regardless 🙂
These were outstanding! I used quick oats, because that’s what I had in my pantry and I didn’t want to make an additional, unnecessary errand in the midst of the pandemic. Based on a recommendation I saw from a previous comment, I used slightly more than 2 cups of oats due to using quick oats (I just did 2 rounded cups). They came out beautifully! They might be better with old-fashioned oats, but I found that the quick oat version was not lacking in any way!
Perfect! So glad they worked out well 🙂
I tried the recipe with flex egg, but that didn’t work out well :/
These were very easy to make and were really good for something low sugar and healthy. I did add a few chocolate chips but not the full amount. I also added pecans instead of walnuts because that is what I had!
Delicious! Such a great breakfast 🙂
Hi Monique, love your recipes and this one looks great . 🙂 Would you recommend using frozen black/ super ripe bananas and, if so, would they need to be thawed and drained first… or is there a better substitution for bananas? Thx!! 🙂
Hi Susie! So glad you’re loving the recipes here. Feel free to use frozen ripe bananas and yes, thaw and drain the excess liquid before baking with them!
Awesome!! Thanks for replying so quickly! 😄
Delicious! I made with flaxseed instead of eggs (2 tbsp of flaxseed + 6 tbsp of water whisked together) and it came out great. Also used oat milk instead of almond milk. Love these as a dessert or breakfast!
Perfect! I’m glad the flax eggs worked out well!
Made this into a banana bread and added extra ripped bananas/ chia seeds/ walnuts & shredded coconut. SO DELICIOUS!
Love that! So good 🙂
I’m giving it a 5 even though it’s waaaayyyy too sweet for my taste. Nice recipe, though. Very ripe bananas do NOT need maple syrup and/or chocolate chips. I doubled the recipe and followed it exactly. I got 24 muffins. The stupidest thing I did was put those chocolate chips on top. After a few hours in the refrigerator, hopefully I can cut off (and save) all those chips. But even if I can, it’ll still be too sweet. If I make this again, I won’t double it. It’s a lot of work mixing it, and 12 nice size muffins from one batch is enough. I’ll omit the maple syrup and use less chocolate chips, maybe none, but certainly none on top.
I just ate one cold right out of the refrigerator, and it’s a lot better, not as sweet when cold as they are when warm. Good texture, especially with the walnuts that I did use, and very enjoyable. When I make it again, I’ll use half the maple syrup and no extra chips on top. I used flax eggs and it’s completely fine. The walnuts are a must. And one batch at a time is enough. It’s not so easy blending the oats, peanut butter, bananas plus all the rest, and a double batch took me forever to get blended.
Hi! Glad you enjoyed even though you found them too sweet. Everyone’s sweetness preferences can be a bit different, and if your bananas were super ripe they likely made these sweeter 🙂
These muffins are so delicious! This is the second batch I made within a week! My son just loves them and so does my sister and of course myself! Thank you for the recipe!
Five rating! Loved these muffins as did my son and sister! Made two batches in one week and will be making them for friends at work as well! Delicious breakfast! Thank you!
Lois
So happy to hear that! 🙂
Super yummy! I didn’t have any bananas, so I omitted that from the recipe. But, these are delicious muffins, The cinnamon and peanut butter really come through, but I love that.
I’m glad they worked out even without them!
These were so delicious! Perfect amount of everything and I love that they’re not too sweet! Curious, do you recommend storing in the fridge or at room temp?
So glad you liked them! I actually have storing instructions in the post 🙂 I recommend storing them in the fridge or freezing them for later!
These are great, thank you! I’m an ‘essential worker’, still going to work on the regular but now I don’t use the break room/microwave etc – all my meals need to be ready to eat at my work space. These are a great breakfast, easy to make with budget friendly pantry ingredients. I put them in the freezer and just pull out a few at a time to thaw in my fridge.
I’m so glad you’re finding recipes here that are perfect for work! Easy and delicious 🙂 stay safe!
Very happy with the way these muffins turned out. I used 2 very ripe bananas and 1/2 of a banana that was not as ripe. Fill the muffin liners all the way to the top. I used mini chocolate chips in the batter and sprinkled some on top before backing. I also sprayed muffin liners with cooking spray. The muffins were delicious!! Very easy and will make again !!
Can this be made as a cake/loaf? I don’t have my muffin tin.
Absolutely. You can do it as a baked oatmeal in a 9×9 inch pan.
Trying it tonight! Thank you!
It did not do well in a 9×9 pan. It did not cook well and it fell apart. I wonder if adding flour would help bind it? I may try that.
Hmm that’s odd. I made this recently in a 9×9 inch pan and didn’t have any issue! It just takes a bit longer to cook. Feel free to add 1/4 cup oat flour next time!
I used soaked chia seeds in water to replace the egg to make this recipe vegan and it was delicious!!!
I’m glad that worked out well! Perfect breakfast 🙂
I made these exactly as directed. They were good and my kids devoured them, but they weren’t quite sweet/flavorful enough for me. I am making a second batch this weekend with double the syrup and cinnamon, and slightly more chocolate chips (1/2c instead of 1/3c). Wish the peanut butter flavor came through more, but I appreciate how healthy these are for a snack or breakfast.
These are made with several bananas, maple syrup, plus chocolate chips so I’m surprised they aren’t sweet enough. Since it’s baked oatmeal, it’s not supposed to be overly sweet so keep that in mind too! Also, make sure to use a really good peanut butter. I recommend Smucker’s!
These are absolutely delicious! Perfectly moist & flavorful after 20 minutes of baking! And they did not spike my mother’s blood sugar after eating! Will definitely make again! Thank you!
Perfect! So happy to hear that 🙂
Can I substitute peanut butter chips instead?
Sure if you’d like!
I made this today. What a great recipe! It’s really delicious and very easy. Great way to use overripe bananas.
Absolutely! Perfect breakfast.
So I made the banana oatmeal chocolate chip muffins the recipe makes it sound as though it will make one dozen but I had a lot left over not that I’m complaining but I’ll be curious to see what the texture is when they come out of the oven
Interesting! The recipe should make 12 (and feel free to check out the video to see what it looks like). Let me know how they turned out!
These were really good and easy to make!
Glad you enjoyed!
This is the 3rd time making these muffins. They are delicious. I didn’t need to add the milk. My frozen bananas were pretty ripe and juicy. ❤️ This recipe!
Perfect! So happy to hear that 🙂
I made this with a super heaping cup of banana so I should’ve cooked them a little longer! and I used JIF peanut butter because that’s what we have on hand – would love to see if the texture is different with all natural peanut butter but they still taste amazing!
Glad you enjoyed even with a little extra banana! Let me know if you compare the two peanut butters (the natural peanut butter does add a bit more moisture than one like JIF)
Love love love! I’m part of a fitness group of young ladies and I shared it with them! Perfect treat without feeling guilty or bloated after. Really fills you up which is perfect. I plan on freezing these and eating for breakfast/dessert! I used honey & 1% milk because I didn’t have pure maple syrup & I’m allergic to almonds. Thanks! I will be making more of your stuff.
Perfect! Such a great breakfast!
These were easy to make and tasted delicious! My bananas weren’t as ripe as they should have been but still good.
Would it be possible to use applesauce instead of bananas? Or maybe avocado? I’m not a huge banana fan and wondered what you could use as a substitute?
Thank you for sharing this simple, delicious recipe!
Try these apple cinnamon baked oatmeal cups: https://www.ambitiouskitchen.com/almond-butter-apple-cinnamon-baked-oatmeal-cups/ or these carrot cake baked oatmeal cups instead! https://www.ambitiouskitchen.com/carrot-cake-baked-oatmeal-cups/
Can you make this as a quick Bread?
Feel free to make these into a baked oatmeal in a 9×9 inch pan!
May 2020….we made these and still make them. They are very good! filling, and you can add your own little twist to it.
Absolutely. Glad you love them!
These are the Best muffins I have ever had and my son Loves them also! Thank you very much!
I have made them five times already..They are a staple in my house now…
Amazing! So happy to hear that 🙂
These are very easy to make. Very moist and delicious. Don’t feel guilty eating these muffins. I used honey instead of maple syrup.
Such a great snack!
My daughter and I just made these. I decreased to one TBSP maple syrup and 1/4 cup chocolate chips. I also added some ground flaxseed. These were easy to make and are delicious. Both of my kids (ages 4 and 1) loved them. Thank you!
Perfect! So happy to hear that 🙂
These are my now absolute favorite go to recipe for overripe bananas! So simple but yet delicious and healthy all in one bite. The first time I made it, I used maple syrup, now I just made a fresh batch and used honey. They taste delicious warm or cold. I love how I am able to freeze there as well so whenever I am craving a baked oatmeal cup, I just pop one right in the microwave. Thanks for sharing this delicious recipe
Perfect! So happy to hear that 🙂
Here is a video of what it looked like after it was baked.
https://youtu.be/0pnYgowtuow
I made a mix of chocolate chip, nuts and plain ones. My family enjoyed it.
Love it! Glad everyone enjoyed!
thank you for sharing! I made a weird version, but totally happy with the turn out.. I used chocolate almond milk (since that’s what I use in my house) and less chocolate chips, then also added blueberries and flaxseed. so tasty and exactly what I was looking for in a healthy breakfast granola baked muffin/bar type of a thing.
I’m glad that worked out well! Such a great breakfast 🙂
These are very nice and fluffy and are not overly sweet. I used agave nectar instead of maple syrup, and they turned out very nice!
Perfect! Glad you enjoyed!
I really enjoyed these! I subbed honey for maple syrup, used 2% milk instead of almond milk, and did not put any peanut butter in them and they still turned out great! I highly recommend adding chocolate chips! Because there is not a lot of sugar in them (lets face it…I have a sweet tooth), the chocolate chips really put the “icing” on top!
I’m glad those swaps worked out well! 🙂
Not only are these easy to make, they are delicious. My daughters and I have been snacking on these for breakfast and they leave us feeling full. They have been perfect during the COVID-19 pandemic.
Amazing! I’m glad you both love them 🙂
Yummy my kids love these
I’m so glad!
I make these every week now. They are perfect for breakfast or a snack. Great with coffee, not too sweet, just right. They are delicious, moist, heavy/hearty and stick with you. I added 1/4 tsp almond extract and baked for 20 minutes.
Love that! So delicious 🙂
Love these muffins. Have made them a few times and my daughter and even my 1 1/2 year old grandson eats them. Love that there is just a small amount of maple syrup. Perfect breakfast! Thank you
Amazing! I’m so glad they’re a hit with the kiddos 🙂
I made these and they turned out great. It’s a very easy, quick recipe to throw together, too. I used honey and only used 1.5 tbsps, as I felt the sweetness of the bananas would be adequate for my tastes, especially with chocolate chips added in. For the chips, I used 60 percent dark chocolate Ghiradelli chips. If you love peanut butter banana flavor and oatmeal, you will love these. I also used whole milk and did not add nuts, although next time I may try adding some slivered almonds to the top of the muffins.
Perfect! Glad you enjoyed!
These were awesome as is! I first got this recipe because my young adult granddaughter posted it on her fb page and said “wish someone would make these for me”. Your wish is my command!!! I have made them 2 times before and again today for her 20th birthday. I love that she love these!
Love that! The perfect birthday snack 🙂
So easy and so tasty! My second recipe from Ambitious Kitchen and both times have exceeded expectations. YUM!
Amazing! So happy to hear that 🙂
These are a perfect weekday breakfast for this breastfeeding mama! I have been making these basically every weekend since my daughter was born 4 months ago and eat them most mornings. About 2 months ago I had to give up eggs for her, so I swapped the eggs for a chia/flax “egg” and they work just as well. I also add breastfeeding friendly supplements like sunflower lecithin powder, flax seed and shatavari when I’m feeling like I need something extra. These all integrate into the recipe without changing flavor or texture.
They are so very delicious — always moist and just sweet enough. Every person who has tried them has asked for the recipe. I highly recommend!
Amazing for breastfeeding! So glad those little swaps work out well, too 🙂
So delicious! I may have added a few more chocolate chips just for good measure. 🙂
I’m all about extra chocolate chips 🙂
These are the 💣. Great for meal prep. Kids LOVE them. I didn’t have enough banana so I subbed in apple sauce and they were soft, moist and delicious. I also used almond butter instead of on – they were perfect. Will definitely add these to our regular rotation!