Banana Oatmeal Cups

Banana Oatmeal Cups

When I first made these oatmeal cups by Roni from Green Light Bites a few years ago, I fell in love with them–because I always had the ingredients on hand, because they were the perfect thing to grab as a breakfast or quick snack or pop into lunchboxes, and because my kids gobble them up.

I shared the recipe on this blog in 2011 with Roni’s permission, then a friend of mine baked them for her kids–who liked them so much she proceeded to make them every week for the next four months! 

Yes, they’re that good. And so easy.

These are less like muffins and more like little bites of baked oatmeal. So they’re more filling than muffins and only slightly sweet (though you can adjust that, depending on how much sugar and chocolate chips you add).

You can see Roni’s original recipe here. I tweaked it just a bit. If you’d like to see my original post with truly embarrassing food photography, find it here.

{Recipe} Banana Oatmeal Cups
  • 3 ripe, mashed bananas
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 1 tbsp baking powder
  • 3 cups oats (I use old fashioned oats)
  • 1 tsp vanilla extract
  • 4 tablespoons chocolate chips
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together.
  3. Spray a muffin pan (or a pan with liners) with non-stick spray.
  4. Divide batter into 12 muffin cups
  5. Bake 20-30 minutes until the edges start to brown and are firm to the touch.
  6. Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled.


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  1. says

    Awesome photos! (:
    And I will be making a batch of these TOMORROW! Muffins are the go-to breakfast for my kids during school weeks. We’re off today…perfect day to bake up a batch with them for next week when school starts!

    • says

      Thank you! I’ve come a long way since that original shot from 2011, thanks to fabulous FNCE workshops. 🙂 Hope you and yours enjoy the oatmeal cups!

  2. says

    Sally – These look so good – wonder if there is a substitute for the banana. My daughter is allergic. In the meantime, I may make these for the rest of us! I have everything in the house!

  3. kmk says

    These are baking as I write! I substituted Brown sugar for white and added some ground flax seed. I can’t wait to try them with my daughter.

  4. Angela Bergeron says

    Do you think 2 TBS of real maple syrup would work? I’m not eating processed sugars and I’m not great at baking so I’m still learning the conversions. I’m going to add nuts to mine for some protein. Thank you!

    • says

      Angela–I do think it would work. Also FYI: Roni’s original recipe calls for sweetened vanilla almond milk so if you do that, you obviously wouldn’t need any additional sweetener. Each of the muffins as is contains four grams of protein, but you could certainly add nuts as well. Enjoy!

  5. Tiz says

    Hi, I made these yesterday, swapped the chocolate chip for fresh strawberries and the turned out delicious. Just curious to know the nutritional value.

    • says

      Hi Tiz–sounds like a yummy swap. For the recipe as written, here are the numbers: Nutrition information per muffin: 115 calories; 3 grams fat; 2 grams fiber; 4 g protein; 6 grams sugar

    • says

      Teresa–yes, they are very moist. They aren’t a crumbly, muffin-type texture. If you find yours are *too* moist, you could add more oats if you make them again.

    • says

      Hi Lindsay–I’ve never tried the quick oat. Always used the old fashioned kind. If you try it, let me know how it comes out!

  6. Kristi says

    Just tried this with vanilla sweetened almond milk and without sugar. I also added some cinnamon. They turned out great! All it took was one muffin to fill me up. I don’t see this lasting the whole day between my kids and husband. I’m wanting to add blueberries next round. Thank you for the recipe!

  7. Angela says

    Just used blueberries and maple syrup instead of chocolate chips and sugar. They turned out great and my 3 year old and 10 month old love them (and don’t miss the normal sugary taste and artificial ingredients from most muffins)!! Thanks for the recipe!

  8. Jodi says

    We LOVE this recipe! The original version is perfect as-is, but these muffins are so adaptable. You can really use whatever you have on hand and they turn out great every time!

    I never add the sugar and they are still plenty sweet for our palates. We double the vanilla, because we’re all huge vanilla fans. And I use kefir (and 1/2 teaspoon baking soda) instead of milk; it adds such a great flavor.

    We like to add chopped walnuts along with the chocolate chips.

    We also like to omit the chocolate chips and add cinnamon (1-2 teaspoons) and chopped walnuts for a “banana bread” version.

    We’ve done 1 banana and 2/3 cup applesauce with cinnamon and raisins. White chocolate chips and dried cranberries in place of the chocolate chips were yummy, too.

    These muffins are great straight out of the fridge for an on-the-go breakfast, but they’re also super yummy warm. They are a total staple at our house now — THANK YOU for such a perfect recipe!


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