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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.
- 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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Miryam says
So glad I tried this recipe, what a simple and yummy recipe. Definitely going to become a staple.
★★★★★
Erin says
Hi Miryam, so happy you loved them so much! 🙂
Carol Lunger says
These were so easy to make and filling and delicious. A great healthy snack.
★★★★★
Erin says
Hi Carol, so happy you loved them! 🙂
Kendra says
So easy to make and they are great for on the go! Thanks for sharing 😊
★★★★★
Erin says
Hi Kendra, so happy you loved them! 🙂
Angie says
These oatmeal cups are delicious and so easy to make. I added some walnuts. I will definitely be making them again.
★★★★★
Erin says
Hi Angie, so glad you loved them and great idea!!
Haley says
These were absolutely insane. Wasn’t sure about utilizing them for on the go at first, but after warming up a day old oat cup and drizzling a little peanut butter on top I’m convinced these will now be a staple for my early mornings at work.
*I would stick to the recommended mini chocolate chips and the amount listed. I used half the amount with regular chocolate chips thinking it would be enough, but some oat cups ended up not having much chocolate.
★★★★★
Erin says
Hi Haley, so glad you loved them! 🙂
Jessica says
Is the consistency supposed to be very wet and soupy? I followed the directions perfectly. Not sure why the mix is so watery. They’re in the oven now, fingers crossed
Erin says
Hi Jessica, it should bake up just fine. How did it come out?
Kayla says
Is it possible to make them in a 9X13 pan instead of a muffin tin?
Erin says
Hi Kayla, yes! Just may need to increase the baking time slightly. Let me know how they come out!
Kirsten says
Love this recipe so much that I double it every time. My whole family loves it. I add a few tablespoons of ground flax and a half can of pumpkin. It doesn’t last for more than two days! So good!!
★★★★★
Erin says
Hi Kirsten, so glad you all love them so much and great idea! 🙂
rose333 says
Would honey work as a good substitution for the maple syrup?
Erin says
Hi, yep it will! Let me know how they come out!
Pam says
I haven’t made them yet but it seems like an awful lot of sugar and carbs in one muffin. They sound delicious. I’ll just cut down on the sugar content and hope it works.
Erin says
Hi Pam, feel free to sub things if you need to. Let me know how yours come out!
Delia says
Really easy recipe and my kids loved them. Thank you!!
★★★★★
Erin says
Hi Delia, so happy you all enjoyed them! 🙂
Karen says
My family loved them! I added chia seeds to add some more fiber to them. My husband liked it with the additional ingredient of chia seeds.
★★★★★
Erin says
Hi Karen, so happy they’re a hit and great addition! 🙂
Susannah says
Can I use regular milk instead??? I do not have almond milk
Erin says
Hi Susannah, yep that will be fine! Let me know how they come out for you!!
Susannah says
I’m making now I will definitely thank you 🙏
Erin says
Hi Susannah, yay let me know how they come out for you!!
Michelle says
I was wondering if you can do this recipe without peanut butter
Erin says
Hi Michelle, yes, that should be fine. The consistency might be different, or you could sub in another butter like almond butter if you want!
Sheila N says
What’s the fiber in this in this recipe
Erin says
Hi Sheila, my nutrition calculator does not have fiber included but feel free to use your own to figure the amount out!
Anne says
I used https://globalrph.com/medcalcs/fiber-calculator-great-tool-for-dieters/ and got 2.54g per muffin, which I’m just going to round-off to 3g.
Jessica Pedersen says
SO excellent. My whole family loves them. Thinking of swapping the chocolate chips for raisins in the next batch. Delish!
★★★★★
Erin says
Hi Jessica, so glad they are a hit!! 🙂
Pam says
I’m definitely going to make these, but it seems like for being a healthy muffin there’s a lot of sugar in these. Is the sugars healthy sugars ???
Erin says
Hi Pam, yes! Lots of healthy sugar! Let me know how yours come out!
Jennifer Callery-stokes says
Make these!!! Erin’s site has been such a huge help to me as I navigate the postpartum period. I need nutritious easy meals I can eat while feeding and pumping- I actually made these in the 20 minutes it takes me to pump- with my pump on- that’s how easy they were! Thank you Erin this is a keeper
★★★★★
Erin says
Hi Jennifer, so glad you loved them and thanks for sharing! 🙂
Cathy Anderson says
Can quick oats replace rolled oats?
Erin says
Hi Cathy, yep! Let me know how yours come out! 🙂
Leann says
We recently added these to the rotation and they are so good! Perfect for a grab and go breakfast, on-the-go snack, and an easy dessert for the kids!
They freeze well and you can sub the almond milk easily for whatever you happen to have.
★★★★★
Erin says
Hi Leann, so happy you all love them! 🙂
Melissa says
Could I add protein powder into these? Do you think it would make them too dry?
Erin says
Hi Melissa, yes, feel free to and just add a little more almond milk.
Monica says
Am I able to eliminate the banana? Would that really change the texture? Any substitute?