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Best Easy Banana Bread Baked Oatmeal Cups Recipe

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These banana bread baked oatmeal cups are soft, sweet, and portable—perfect for meal prep. Made with simple ingredients like rolled oats, ripe bananas, and eggs, they deliver banana bread flavor in a healthy, grab-and-go breakfast.

Ingredients

Scale
  • 2 cups rolled oats (not quick oats)
  • 3 medium ripe bananas (about 1½ cups mashed)
  • 2 large eggs, room temperature
  • ⅓ cup milk (dairy, almond, oat, or coconut)
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup mix-ins of choice (chocolate chips, chopped walnuts, pecans, dried cranberries, or shredded coconut)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners. If using paper liners, spray them lightly with non-stick cooking spray.
  2. In a large bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps remaining (about 1½ cups).
  3. Add the eggs, milk, maple syrup or honey, and vanilla extract to the mashed bananas. Whisk until well combined and slightly frothy, about 30 seconds.
  4. In a medium bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir with a fork to distribute evenly.
  5. Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the mix-ins (chocolate chips, nuts, etc.). Reserve a few to sprinkle on top if desired.
  7. Let the batter rest for 5-10 minutes to allow the oats to absorb liquid.
  8. Scoop the mixture evenly into the prepared muffin tin, filling each cup almost to the top.
  9. Sprinkle reserved mix-ins on top of each cup (optional).
  10. Bake for 18-22 minutes, until the edges are golden brown and the tops spring back when lightly touched. A toothpick inserted in the center should come out mostly clean.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the rest time—it allows oats to absorb liquid for better texture. Start checking at 18 minutes to avoid overbaking. For vegan option, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and plant-based milk. For gluten-free, use certified gluten-free rolled oats. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: banana bread baked oatmeal cups, healthy breakfast, meal prep, oatmeal cups, banana oatmeal muffins

Find it online: https://grubella.com/best-easy-banana-bread-baked-oatmeal-cups-recipe/