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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 muffins? Are they oatmeal? 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 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.
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.
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
All recipes by Erin Morrissey and Photos by Sierra Inn
Peanut Butter Banana Baked Oatmeal Cups
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!
Ingredients
- 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
Instructions
- 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.Â
- 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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Hannah says
Love these! They have been on my meal prep line up for years. I also make them into bars instead of muffins sometimes.
★★★★★
Erin says
Hi Hannah, so glad you loved them!!
Chelsea says
I make these weekly now for the whole family! My 2 and 4 year old devour them and my husband and I love them so much too! A great option instead of a muffin for a healthier heartier choice!
★★★★★
Erin says
Hi Chelsea, so happy they’re such a big hit!!
Monica says
My boyfriend and I can not get enough of these!! they are a weekly staple in this house not only because they’re DELISH, but also so quick and easy to make
★★★★★
Erin says
Hi Monica, so glad you loved them! 🙂
nan says
We are a GF family and I doubled the recipe for a dozen in the freezer and a dozen to enjoy this week ! I also added chopped almonds, pumpkin seeds and sunflower seeds bc we love added healthy options. Thank You for this delicious recipe.
★★★★★
Erin says
Hi Nan, so happy you all love them so much! 🙂
Garrie Grenfell says
Easy to make! A perfect grab and go breakfast and pairs nicely with coffee!
★★★★★
Erin says
Hi Garrie, so glad you loved them!!
Maria says
Super yummy and perfect for breakfast on the go or a snack anytime of the day!
★★★★★
Erin says
Hi Maria, so glad you loved them!!
Sabrina says
Made these this morning and they were even toddler approved! Quick and simple to throw throw together, and a great make ahead breakfast and snack option for the week. Definitely making again!
★★★★★
Erin says
Hi Sabrina, so happy you loved them!! 🙂
Stacy W. says
These are by far my favorite snack! Very easy to make and they taste great. Also, very easy to pack up and take on the road. I 100% recommend making these
★★★★★
Erin says
Hi Stacy, so glad you loved them!
Esheeta says
These are SO good!! I eat them for breakfast or a snack all the time! One of my fav ELW recipes:)
★★★★★
Erin says
Hi Esheeta, so glad you love the cups!
Laurie says
Do you have to use almond milk in this recipe, or can you recommend a substitute? I don’t normally stock almond milk in my kitchen.
Erin says
Hi Laurie, you can use any milk you’d like. Let me know what you choose and how your cups come out!
Melissa says
These oatmeal cups are AMAZING! Made them for the second time this morning and my family devoured. Thanks so much for posting!
★★★★★
Erin says
Hi Melissa, so glad everyone enjoyed them!! 🙂
Jenny says
Thanks for the great recipe! My whole family loved them.
★★★★★
Erin says
Hi Jenny, thanks for sharing!! 🙂
Ashley says
These were a hit! My kids wanted them for breakfast AND dessert. I substituted a flax egg, oat milk for almond, and almond butter for peanut and they still turned out great. This recipe will become a staple in our house – I’m sure of it!
★★★★★
Erin says
Hi Ashley, love hearing that everyone liked them and you made them your own!!
Vivian says
WOW. I had to come on here and review these awesome muffins. They are just sweet enough, hearty and so good. A few tweaks I made: 1 full tsp of cinnamon, added 1 tblsp of flax pluss 3tblsp of water PLUS an egg and added chopped pecans. Also I blitzed my oats in the blender to get a mix of oat flour plus some whole oats in there. Thank you for such a quick & easy recipe. I see myself making this regularly.
★★★★★
Erin says
Hi Vivian, I am so happy you loved them and made them your own! Thank you for sharing! 🙂
Judy says
Can I use 1% milk in this recipe?
Erin says
Hi Judy, yep that’ll work! Let me know how they come out!
Whit G says
I made these yesterday and LOVE them! I love the simplicity of the ingredients and how easy they were to make. I did end up using a bit of oat milk because I didn’t have quite enough almond milk, but I don’t think that affected anything. I also added a few chopped walnuts just because I feel like banana muffins need nuts! But these turned out DELICIOUS and I like that they have some good ingredients that make them a healthier pick-me-up snack during the day!
★★★★★
Erin says
Hi Whit, so happy you enjoyed them and made them your own!!
Cecilia says
Literally I make this muffins every week for breakfast and everyone who has them loves them.
★★★★★
Erin says
Hi Cecilia, so happy you love them so much!!
Laura says
These are my absolute fav muffins to meal prep for breakfast on the go. Perfect combo of peanut butter, banana, and chocolate. I love them warm and fresh out of the oven or cold straight out of the fridge! I make two batches at a time so I can stock up in the freezer! 10/10 recommend 🙂
★★★★★
Erin says
Hi Laura, so happy you enjoyed them and it is one of my favorite combos!!
Jojo says
I would love to try these but I absolutely can not stand maple syrup. Is there any substitute??
Erin says
Hi Jojo, yes you can use honey instead. Let me know how they come out!
Hailey Royal says
These are a staple in my house and so easy to make! My 2 favorite things in one treat! I typically eat a couple fresh out of the oven, have some for breakfast over the next week and give some to my friends who love them just as much as me!
★★★★★
Erin says
Hi Hailey, I am so happy to hear that! So glad they’re well loved!