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–+ servings
Overhead view of a plate of baked banana oatmeal cups with ingredients scattered around.

Banana Baked Oatmeal Cups

5 from 4 votes
Created by Mariam Ezzeddine
Packed full of oats, bananas, and chocolate chips, these Banana Baked Oatmeal Cups are going to be your new favorite recipe. Perfect for both kids and adults, you’ll want to make a big batch every week. They’re perfect for breakfast or as a snack.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast/Brunch
Cuisine American
Servings 12 servings
servings

Ingredients

  • 2 large eggs
  • 3 Tbsp organic cane sugar can substitute with brown sugar
  • ⅓ cup melted coconut oil
  • 1 cup mashed riped bananas about 2 large bananas
  • 1½ cup coconut milk or any milk of your choice
  • 2 tsp vanilla
  • 3 cups old fashioned oats you can also use quick-cooking oats or a mix of both
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp mini chocolate chips

Instructions

  • Preheat oven to 350 F. Spray 12 cavity cupcake pan with cooking spray.
  • In a large mixing bowl add eggs and sugar. Whisk to incorporate. Add coconut oil, milk, mashed bananas, vanilla. Whisk to incorporate.
  • In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Add 1 Tbsp of chocolate chips. Mix all to incorporate.
  • Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly between the 12 muffin cups.
  • Sprinkle remaining chocolate chips on top of each muffin.
  • Bake for 20-25 minutes or until lightly golden and puffed.
  • Let them cool in the muffin/cupcake pan for 20 minutes. Then gently run the spatula along the side of each cavity to loosen up the cups.
  • Can be served warm or cooled.
  • Keep refrigerated for a few days. Freeze for up to a month.

Notes

  • You can serve these banana baked oatmeal cups warm or cooled.
  • Keep the oatmeal cups refrigerated for a few days in an airtight container or freeze for up to a month.
  • Feel free to use a paper cupcake liner or a silicone liner to make removing the oatmeal cups easier.
  • Depending on the size of your bananas, you’ll need about 2 to 3 of them to make 1 cup.
  • If you want this to be healthier, you can reduce or leave out the chocolate chips.
  • I highly recommend letting the banana oatmeal cups cool in the muffin tins for 20 minutes. When the oatmeal cups cool, they will firm up so they don’t fall apart. 
  • Spread some jam or peanut butter over the oatmeal cups before serving for another way to serve it.
  • Feel free to add some chopped nuts or seeds to the mixture.

Nutrition

Calories: 240kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 186mg | Potassium: 215mg | Fiber: 3g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
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