Peanut Butter Banana Baked Oatmeal Cups are a delicious treat perfect for breakfast, snacking, and on-the-go. Add these to your meal prep lineup for an easy, pre-made hunger fix!
A delicious peanut butter banana treat
These muffin cups are a wonderful breakfast option, especially if you tend to rush in the mornings! Make them for the week ahead, and then you have a quick and easy grab-and-go treat each day.
Oatmeal is notoriously filling, making this a satisfying option that’s sure to kick hunger for hours ahead. I love to eat these for breakfast, as a mid-day snack, or as a bit of pre-workout fuel!
For a savory treat, try my Egg Muffin Cups Four Ways, and you’ll have the best of both worlds.
Ingredients used to make this peanut butter recipe
To make peanut butter banana cups, we’ll be using a handful of ingredients. If you’re a serial baker like me, you probably already have most of these items in your pantry!
- Rolled oats
- Baking powder
- Peanut butter
- Maple syrup
- Almond milk
- Mini chocolate chips
Tools used to make banana oatmeal cups
To make these muffins, you’ll need a muffin tin, nonstick spray, two mixing bowls, a mixing utensil, and a cookie scoop. Once you’ve gathered those items, it’s time to begin baking!
How to make peanut butter banana baked oatmeal cups
Oatmeal cups are simple to make and should only require 35 minutes (including baking time). In total, this recipe yields 12 delicious, fluffy “muffins!”
To make peanut butter oatmeal cups, begin by preheating your oven to 350F. Spray a muffin tin with nonstick spray.
In a large bowl, mix together the oats, cinnamon, salt, and baking powder.
Then, in a medium sized bowl, mix together the mashed banana and peanut butter. Stir in the egg until everything is well combined.
Next, add the maple syrup and vanilla.
Pour the wet ingredients into the oat mixture, then add the almond milk. Stir until everything is well combined.
Bake for 25 minutes or until fully set. Once cooled, top with additional banana slices if desired.
Finally, store in the fridge, or keep in the freezer for a later date!
How to make vegan-friendly banana baked cups
Hey vegans, I have good news! These muffins can be easily made into vegan-friendly treats. The only non-vegan item included in this recipe is an egg! Here are some egg substitute ideas that you can try:
- Flax seeds: To use flax seeds in place of an egg, grind 1 tbsp of seeds in a spice or coffee grinder. Then, mix with 3 tbsp water. Stir until the seeds absorb the water and become thick.
- Pre-ground flax seeds: If you have pre-ground seeds, you’ll be mixing 2.5 tsp with the water.
- Chia seeds: Chia seed can be used as well! Mix 1 tbsp of chia seeds with 3 tbsp water. Like with the flax seeds, let the chia seeds absorb all of the water before adding to the batter. This will take about 15 minutes.
- Applesauce: You can use 1/4 cup of applesauce to replace the egg.
How to make peanut butter banana baked oatmeal cups ahead of time
If you’d like, you can totally use this recipe as part of your meal prep line up. After baking, peanut butter banana cups can be stored in the fridge and will remain fresh for up to 4-5 days. You can also freeze them for up to one month.
From frozen, let the muffins thaw and then reheat by microwaving in 15 second increments.
A healthier peanut butter muffin recipe
I like to make my recipes as healthy as possible, especially when it comes to baked goods. I especially like to stay away from all purpose flour and granulated sugar, instead opting for all-natural flour and sweeteners. For this recipe, you can go as natural as possible by using the all-natural version of these ingredients.
Organic, all-natural rolled oats are a wonderful ingredient to use. Oats contain antioxidants and fiber and are wonderful for cholesterol and blood sugar.
By opting for all-natural nut butter, you’re saving yourself from eating a long list of chemicals. Regular, processed nut butters are full of questionable ingredients and are high in bad sugars. All-natural versions are definitely the way to go. Feel free to choose your favorite type of nut butter; you don’t have to stick with peanut! Hazelnut, almond, and more will all taste great in this recipe.
When choosing a maple syrup, it’s great to select one that is free of preservatives, processed sugars, and additives. Even without added sugar, regular, natural maple syrup is still delicious and sweet.
Finally, using all-natural chocolate chips is a great way to boost the nutritional benefits of these baked cups. All-natural chocolate is full of antioxidants, helps blood pressure, and boosts brain function. Dark chocolate is notoriously highest on the chocolate health scale, but you can use milk if that’s what you prefer!
Similar peanut butter recipes
If you’re a peanut butter lover like me, get excited. I have so many peanut butter recipes where these oatmeal cups came from!
- No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free)
- Healthy Peanut Butter Granola
- Peanut Butter Cookie Dough Banana Icecream
- Healthy Peanut Butter Fudge
- 2 1/2 cup rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1 large banana, mashed
- 1/2 cup natural peanut butter
- 1 egg
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup almond milk
- 3/4 cup mini chocolate chips, saving some extra for topping.
- optional: sliced banana for topping
- Preheat oven to 350F and spray muffin tin with non-stick spray.
- In a large bowl, mix together oats, cinnamon, salt, and baking powder.
- In a medium sized bowl, mix together mashed banana and peanut butter. Stir in egg until well combined.
- Add in maple syrup and vanilla.
- Pour wet ingredients into the oat mixture, then add almond milk and chocolate chips.
- Stir until everything is combined well.
- Using a cookie scoop, scoop into muffin tin and top with additional chocolate chips.
- Bake for 25 minutes or until fully set and once cooled, topped with additional banana slices if desired.
- Store in fridge or freezer for a later date.
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