There’s something ridiculously good about oatmeal, especially during the colder months. 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.
They’re perfect for kids and 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 of protein to help fuel your day.
Ingredients 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 of 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: I love the flavor that peanut butter adds to these oatmeal cups.
- Eggs: gotta get in that protein and help the cups stay together.
- Pure maple syrup: to help naturally sweeten these oatmeal cups.
- 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!
- Baking staples: you’ll also need baking powder, vanilla, cinnamon, and salt to help the oatmeal cups bake up properly and give them flavor.
- Optional: I love adding chocolate chips because who doesn’t love a PB banana chocolate combo? Feel free to use dairy-free chocolate chips if you’d like.
Easy ingredient swaps
Because these peanut butter banana baked oatmeal cups are made with simple ingredients, they’re pretty easy to customize! Here’s what I can recommend for substituting:
- For the peanut butter: you are more than welcome to use pecan, cashew, or almond butter in this recipe — just make sure it’s all natural with only nuts + salt.
- For the maple syrup: feel free to use honey instead.
Can I use steel cut or quick oats?
I would not recommend using steel cut or quick oats in these banana baked oatmeal cups, as the texture will be much different. Rolled oats keep the oatmeal cups light and fluffy!
Can I make them vegan?
I haven’t tried with flax eggs yet (to make vegan), but let me know if you do!
Banana baked oatmeal cups in 4 simple steps
- Prep your pan. Start by lining a muffin tin with muffin liners, and be sure to spray the insides with nonstick cooking spray.
- Mix the wet ingredients. Mix together the mashed banana, peanut butter, eggs, maple syrup, milk & vanilla in a large bowl until smooth.
- Add the dry. Mix in the dry ingredients, then fold in the chocolate chips (if using).
- Bake & enjoy. Distribute the batter into the muffin tin, top with more chocolate chips, and bake! I love to serve mine with a drizzle of peanut butter on top. YUM.
Storing & freezing tips
- To store: 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.
- To free: simply allow them to cool completely after baking, then place them in an airtight container or reusable silicone bag and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
Tools you’ll need
Check out all of our favorite kitchen essentials here.
More oatmeal recipes you’ll love
- High Protein Peanut Butter Banana Overnight Oats
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
- Orange Creamsicle Baked Oatmeal
- Baked Pumpkin Chocolate Chip Oatmeal Cups
- Homemade Chunky Healthy Granola Recipe (vegan & gluten free!)
Get all of our oatmeal recipes here!
If you make these peanut butter banana baked oatmeal cups, 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.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter Banana Baked Oatmeal Cups
Ingredients
- 1 heaping cup ripe mashed banana
- ½ cup (128g) creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- 2 tablespoons pure maple syrup (or honey)
- ⅔ cup (160g) unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 cups (190g) old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (60g) dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired)
- Optional: ⅓ cup (37g) chopped walnuts
Instructions
- 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.
- In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
- Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
- 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
Nutrition
I make these all the time! But i recently accidentally bought steel cut oats. They cook really differently than rolled oats. Do you think they would work in these? If so should i use same measurement?
Hi! I wouldn’t recommend steel cut oats in baked oatmeals or cups because they’ll come out gritty.
Came together very fast and really delish! I had oat flour made already so used that not whole oats. Added 2 TBSpn protein powder too. Will def make again
I’m glad those worked out well! Perfect breakfast 🙂
These are truly the best. Freeze and thaw well they’re great breakfast meal prep.
Absolutely! Glad you love them!
Would love to know if anyone has experimented with Wowbutter or another school friendly peanut butter alternative? My daughter loves these and is always bummed she can’t take them to school
I have not tested these with sunflower seed butter but you could definitely give it a try!
Recipe is pretty good. A;though I though the oats give it too much texture, if i made these again i would process half the oats to a more flour like consistency or just use half oat flour. Between the bananas and maple syrup there is plenty of sweetness – just up the maple syrup a little if you like them sweeter.
I like the oatmeal texture in my baked oatmeal recipes, but everyone’s different! Let me know how it goes with more processed oats 🙂
This recipe has no business tasting so good, being as healthy as it is! As a chronic “I’m using them to make banana bread, and then never doing it” – I’m actually using our old bananas. I’ve made this recipe twice now, and plan to make it again soon for a newly postpartum friend, The first time I made it, I was just shy on rolled oats, so I supplemented with a packet of instant oats, and I liked it so much I’ve continued doing that. I also have been using mini chocolate chips because I feel they distribute better, and I use pecans instead of walnuts, and almost double the amount of nuts. However, I’m sure this recipe is absolutely amazing as written.
Amazing! So glad you loved these, and it’s great for customizing!
Very good I added an apple. I would definitely make sure you have muffin liners I didn’t use them so it was an issue getting them out!
Love the idea of adding apple! Muffin liners (and spraying the inside with cooking spray) make them really easy to get out.
So disappointed. Baked at 350 for 35 min, then 10 min at 400, and they came out burnt and still raw. I followed the recipe exactly. The batter was quite runny and it seemed like it needed flour to keep it all together, but I trusted the recipe.
So strange! Baked oatmeal batter should be on the thinner side – was your baking powder fresh?
Can I use flour for this recipe
I wouldn’t recommend it! The texture will be much different.
This is one of my go-to recipes. I don’t bake often, but have made these multiple times. I’ve added chia seeds, or blueberries and when eggs were hard to find I used vinegar and baking powder as an egg substitute. This recipe is very forgiving, and works so many ways.
So happy to hear that! This one’s great for customizing 🙂
Question please!! These muffins are a big hit, thank you so much! Especially with my baby who is allergic to wheat and dairy. I am now introducing dairy, how and where do you best suggest I add butter to this recipe? Thank you in advance
Hi! I wouldn’t suggest adding another fat to these oatmeal cups as they will become too moist. You could serve them with a pat of butter on top instead!
Delicious! I topped mine with pumpkin seeds and did dark chocolate chips, will definitely be in my breakfast rotation 🙂
Love it!!
SO good!! I added in a scoop of vanilla whey protien powder to up the protein even more and sliced almonds. i love the texture of these and they make a perfect breakfast 🙂
Love that!
Literally delicious 😍😍 made them for my two year old and he loved them!!!
I love these muffins! Can I omit the maple syrup for my toddler?
I’m so glad! And I *think* that should work – you may just want to supplement with a little bit more milk if the “batter” is looking thicker than normal.
These are sooo delicious and made with healthy ingredients. I’m addicted to these and so is my two year old. I also added a scoop of vanilla protein powder to the mix!
The perfect breakfast! Glad you both love them!
Fabulous muffins, perfect for afterschool snacks! These are great for my 5 and 3 year old as they have plenty of protein, low sugar and who can resist chocolate chips?! They are also easy to make with kids.
Absolutely! So great for kiddos 🙂
I just made these and they were delicious! I was surprised how well they held together without flour and how they were sweet enough without adding any sugar. Thank you!
So happy to hear that!
This recipe is incredible. So healthy and delicious. I made them for my husband’s birthday and he adored them. I will certainly make them again. It’s so great to have found this interesting dessert alternative without refined sugars, animal butter or flour. Fantastic recipe!
So happy to hear that!
So yummy and delicious! This recipe is a must!
I can’t believe how amazing these are! Soft, moist, the perfect amount of sweetness and heartiness for breakfast or a snack. I made them with some overripe bananas sitting in my fruit bowl and the rest of the ingredients I always have on hand – which means I will make them often!
Love it! Such a great breakfast!
This recipe is perfect for those busy mornings when you need a good breakfast, and also have a couple of spotty bananas on the counter. Amazing!
I’ve made this recipe countless times. They are an easy, fool-proof, staple in our house. They freeze well and are quick to grab when running out the door on a busy morning. I typically use 1% or 2% cows milk as that is what we keep on hand and add slightly less cinnamon as a preference and they taste great.
The best!!
I made these muffins and they have been my favorite breakfast muffins to date. Super easy, quick and they freeze well! Will be making every week now.
Amazing! So happy to hear that 🙂
Well I completely forgot to add the almond milk. Hoping they still taste good when they come out of the oven 😕
Oh no! Let me know how they turned out!
Love these! They’re really filling and make for a hearty breakfast or snack. They’re just as good after being frozen.
Absolutely! Great for busy weeks.
Lots of luck vely recipes
I ended up using sugar free pancake syrup, reduced fat peanut butter, and liquid stevia. Added chopped walnuts too as recommended. Hands down the best muffins I’ve ever made!
I’m glad those swaps worked out well!
These are delicious and easy! I haven’t found a recipe on this website that wasn’t amazing!
So happy to hear that!!
Such a delicious recipe! I used flax eggs and plant milk to make it vegan (also dairy free choc chips). I also added chopped dried cherries to make them a PB&J flavor. Very versatile options and love the peanut buttery base. Thank you for this recipe!
Perfect! Love the PB&J flavor!
I live at 9000feet and did not alter the recipe measurements or cook time, but I did add coconut and walnuts… this was a perfect recipe. Home hitting… make these!!!!!
Amazing! I’m glad they turned out well even at altitude!
Very easy and yummy! Will be great for a grab and go breakfast during the week!
Absolutely! We love having these on hand for busy weeks 🙂
The recipe is way too wordy I found myself jumping all over the place trying to find out what temperature I had to put the oven on. I’m hoping that these muffins come out good.
Hi! I try to write as clearly as possible while being very descriptive so that people aren’t left with questions. The oven temp is the first thing written in step 1, which I hope is nice and clear.
Highly recommend. Ive struggled to find the right oatmeal “muffin” and these were exactly what i’ve been looking for. The Oats make for a wonderful texture instead of something “cake like” that has flour in the recipe.
My toddler loves them! I split up the batter in 3 and added blueberries to some of them, choc chips to some and walnuts to the others. So good!
Will be great for breakfast warmed up quick or you can snack on them right from the Tupperware room temp on the counter. My oven only required 20 min and they were perfect light golden brown and cooked through.
So happy to hear that! The perfect breakfast or snack 🙂
Just made these with flax seed eggs and muffins rose and came out fine. Recipe is delicious. Plenty sweet, but I used our home grown bananas! Much sweeter than store bought and they don’t need to be overly ripe. Thanks for the recipe!