Peanut Butter Banana Baked Oatmeal Cups
Peanut Butter Banana Baked Oatmeal Cups are wholesome, portable breakfast or snack muffins combining ripe bananas, creamy peanut butter, rolled oats, and chocolate chips. Naturally sweetened and freezer-friendly, these baked oatmeal cups are perfect for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 cups
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy, American
- Diet: Gluten Free
Ingredients
3 ripe bananas, mashed (about 3 cups)
⅓ cup creamy peanut butter (or any nut butter)
2 large eggs
1 ½ cups milk (dairy or plant-based)
2 cups old-fashioned rolled oats
¼ cup maple syrup or brown sugar (packed)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup milk chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
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In a large bowl, mash bananas until smooth. Add peanut butter, eggs, milk, and maple syrup (or brown sugar); whisk until combined.
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In another bowl, mix oats, baking powder, cinnamon, nutmeg, and salt.
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Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
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Divide batter evenly into muffin cups.
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Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pan for a few minutes before transferring to a wire rack.
Notes
Use dark or white chocolate chips as alternatives.
Add chopped nuts like walnuts or pecans for crunch.
Substitute peanut butter with almond or sunflower seed butter.
Mix in dried fruit (raisins, cranberries) for extra sweetness.
For vegan version, use flax eggs and plant-based milk.
Freeze leftovers up to 3 months; thaw overnight before reheating.
