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
Are they as good as my best healthy blueberry muffins? Are they as good as my creamy homemade oatmeal recipe? They're both! Peanut butter banana baked oatmeal cups are a delicious blend of, well, peanut butter, banana, and oatmeal, presented in a muffin-style baked good!
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. The muffins also are the perfect breakfast or sweet treat for kids.
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
- Cinnamon
- Salt
- Baking powder
- Banana
- Peanut butter
- Egg
- Maple syrup
- Vanilla extract
- Almond milk
- Mini chocolate chips
For substitutions, feel free to swap almond butter or cashew butter for peanut butter, substitute honey for maple syrup, or quick cooking oats for rolled oats. These also go great with an extra scoop of protein powder.
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 pan with nonstick spray. You can also use muffin liners in your pans.
In a large bowl, mix together the oats, cinnamon, salt, and baking powder.
Then, in a medium 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.
Using a cookie scoop, scoop the mixture into the muffin tin and top with chocolate chips.
Bake for 25 minutes or until fully set. Once cooled, top with additional banana slices or a peanut butter layer if desired. I also love to sprinkle with flakey sea salt for a little extra salty sweet flavor.
Finally, store in the fridge, or keep in the freezer for a later date!
How to make vegan-friendly banana baked cups with flavor!
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 tablespoon of seeds in a spice or coffee grinder. Then, mix with 3 tablespoon 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 teaspoon with the water.
- Chia seeds: Chia seed can be used as well! Mix 1 tablespoon of chia seeds with 3 tablespoon 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 ¼ 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.
Rolled oats
Organic, all-natural rolled oats are a wonderful ingredient to use. Oats contain antioxidants and fiber and are wonderful for cholesterol and blood sugar.
Peanut butter
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.
Maple syrup
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.
Chocolate chips
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
All recipes by Erin Morrissey and Photos by Sierra Inn
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Peanut Butter Banana Baked Oatmeal Cups
Ingredients
Method
- 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.
Nutrition
Video
Notes
- Use a Ripe Banana: The spottier the peel, the sweeter the cup! A ripe banana mashes down into a smooth, lump-free texture that combines easily with the peanut butter and creates a naturally sweeter result without needing any extra sugar.
- Spray the Muffin Tin Generously: Even if you're using liners, give the tin a good spritz of nonstick spray. Oat-based cups can be a little sticky, and a thorough coating ensures they pop out cleanly without leaving half the muffin behind.
- Fill Each Cup About ⅔ Full: Using a cookie scoop makes this step really easy and keeps the cups a uniform size so they all bake evenly. Overfilling will cause them to spill over the top, and underfilling leads to flat, dense cups — ⅔ is the sweet spot!
Kelly says
So easy and delicious. This has been a go-to recipe for me this year. Great for breakfasts or a snack. Definitely recommend!!
Erin says
Hi Kelly, I am so happy you love them!
Dana says
I subbed the egg for a flaxseed egg to make it vegan and they turned out great! Such an easy breakfast to prep at the start of the week!
Erin says
Hi Dana, thanks for sharing! I am so happy you enjoyed them!
alyssa says
I LOVE THESE! so good for breakfast - literally tastes like a bowl of oatmeal in a muffin form. the peanut butter makes it. so delicious heated up or straight out of the oven 🙂
Erin says
Hi Alyssa, I am so glad you enjoyed them!
Julianne says
These are delicious!! Moist, chewy, perfect amount of sweetness! My sister just had a baby, and I went straight to ELW for recipes <33
Erin says
Hi Julianne, I am so happy you enjoy them and congrats to her and your family!
Katie says
This is such a good one! I stumbled upon this recipe a week ago and have made them twice. So easy to make and comes together quickly! Excellent recipe!
Erin says
Hi Katie, thanks so much for sharing! I am so happy you liked them!
Lex @That Fit Fam says
just made these. this will be a go-to meal prep breakfast recipe. they are sooooo delish! wow! I'm hoping they taste just as good on day 2, 3, & 4 if I heat them up =)
Lex @That Fit Fam says
also, mine made 18 instead of 12 (my silicone cupcake liners must be smaller) so I baked mine for 20 minutes instead of 25 and they were perfect!
Erin says
Hi Lex, yes they're perfect for meal prep! Enjoy and they should be good for the days to come and eating them up is a great idea!
Shirley Nguyen says
Quick, easy, and healthy! Instead of using "regular" peanut butter, I used PB2 and it still turned out great and cut the calories down to about 150 per muffin. Since I used PB2 the muffin didn't really get much of the peanut butter taste, but still no complaints because I prefer the lower cal/fat and higher protein.
For the PB2 substitute, I premixed 6 tbsp PB2 and 4.5 tbsp water, and then added it to the rest of the muffin mixture.
I also baked with a silicone muffin tray and it baked within about 15 minutes.
Thanks for the awesome recipe!
Erin says
Hi Shirley, thank you so much for the kind words and so happy you made it your own! 🙂
Janie Levitan says
So yummy!! I’ve made a similar recipe from another blog but when I saw these required no oil or sugar (other one had soooo much coconut oil and honey/brown sugar) it caught my eye. So glad I tried this Bc they taste so similar but they’re healthier 🙂
Erin says
Hi Janie, thank you so much for your kind words and so happy you enjoyed them!
Barb says
Anyone make it as a cake style instead of muffins
Erin says
Hi Barb, I haven't tried it as a cake, but let me know if you do and how it comes out!
Kat says
Amazing! The perfect breakfast that is just as tasty as dessert. Will definitely be making these regularly.
Erin says
Hi Kat, thanks for the kind words! I am so happy you enjoyed them!
Nicole says
Made these for myself for breakfast last week, and my family ate them all! Huge hit - will have to make extra next time 🙂
Erin says
Hi Nicole! I am so happy you and your family love them!!
Val says
What a treat! My parents and I have been loving them for breakfast this week. Will definitely be making them again soon!
Erin says
Hi Val! Thanks for the kind words! I am so happy everyone enjoys them!
Lisa says
So delicious. Will definitely make these again. Thanks, Erin!
Erin says
Hi Lisa, I am thrilled you loved them!
Diana says
Delicious 😋
Erin says
Hi Diana, I am so happy you enjoyed them!!
Rebecca Moretti says
Love!
Erin says
Hi Rebecca, thank you so much!!
Li says
My kids and husband loved them and wouldn’t stop asking for more! Thanks for the recipe
Erin says
Hi Li, I am so happy everyone enjoyed them! 🙂
Marissa says
Perfect breakfast treat for on the go 🙂
Erin says
Hi Marissa, I am so happy you enjoyed them!
Grace says
Amazing!!! Seriously SOO good everyone needs to go make these now!!
Erin says
Hi Grace! I am thrilled you enjoyed them so much!
Lizzie says
This recipe sounds good but instead of rolled oats can I use quick oats?
Erin says
Hi Lizzie, thank you and yes!
Brie says
Oh.My.God. These are to die for. & so so easy! I made a batch today and couldn't believe how quick they were to make. Tried one straight out of the oven and can't rave enough of how amazing they are!!!
Erin says
Hi Brie, thanks for your kind words! I am thrilled you loved them so much! 🙂