Introduction

These Peanut Butter Banana Baked Oatmeal Cups are a delicious and wholesome breakfast treat. Packed with natural sweetness and rich peanut butter flavor, they’re perfect for a quick morning boost or a healthy snack on the go.

Four oatmeal chocolate chip cookies, each featuring a rough, crumbly texture with visible oats and dark chocolate chips scattered on top, are stacked in a pyramid shape on a simple white rectangular plate. In the background, there is a white marbled surface with more cookies resting on a white baking sheet. The cookies have a light golden-brown color with dark brown chips and a slightly shiny, chewy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mashed banana
1/2 cup peanut butter
1/2 cup unsweetened applesauce
2 tbsp maple syrup
2/3 cup almond milk
1 tsp vanilla extract
2 cups old fashioned rolled oats
1 tsp baking powder
1 tsp cinnamon
1/3 cup chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a muffin pan with muffin liners and set aside.
Step 2: In a medium bowl, combine the mashed banana, peanut butter, applesauce, maple syrup, almond milk, and vanilla extract. Mix until smooth.
Step 3: Stir in the rolled oats, baking powder, and cinnamon until fully incorporated.
Step 4: Fold in the chocolate chips evenly throughout the batter.
Step 5: Divide the batter evenly between the muffin cups. Sprinkle a few extra chocolate chips on top of each for garnish.
Step 6: Bake for 20 minutes or until the tops are set and a toothpick inserted in the center comes out clean.
Step 7: Optional: Drizzle with melted peanut butter before serving for an extra nutty touch.

Tips & Variations

Use ripe bananas for natural sweetness and better flavor.
Substitute almond milk with any plant-based or dairy milk of your choice.
Add chopped nuts or seeds for extra texture and nutrition.
For a vegan version, ensure the chocolate chips are dairy-free.
If you prefer less sweetness, reduce the maple syrup to 1 tablespoon or omit it entirely.

Storage

Store the baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. To reheat, microwave a cup for about 20 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes. These also freeze well; thaw overnight in the fridge and warm before serving.

How to Serve

The image shows several muffins with a golden brown crunchy topping full of oats. One muffin is placed in the front on a white marbled surface, with small oat crumbs scattered around it. Behind it, more muffins sit on a silver cooling rack with a blue cloth underneath, creating a nice contrast. Each muffin’s top layer is rough and textured, while the body is smooth and light brown. The overall setting has a warm, baked look with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats, but the texture will be softer and less chewy compared to rolled oats.

Are these oatmeal cups gluten-free?

They can be gluten-free if you use certified gluten-free rolled oats to avoid cross-contamination.

Peanut Butter Banana Baked Oatmeal Cups Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

Delicious and wholesome Peanut Butter Banana Baked Oatmeal Cups, perfect for a nutritious breakfast or snack. These baked oatmeal cups combine mashed bananas, peanut butter, oats, and a touch of maple syrup for natural sweetness, topped with chocolate chips for a delightful treat.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 oatmeal cups 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup Mashed Banana
1/2 cup Peanut Butter
1/2 cup Unsweetened Applesauce
2 tbsp Maple Syrup
2/3 cup Almond Milk
1 tsp Vanilla Extract

Dry Ingredients

2 cups Old Fashioned Rolled Oats
1 tsp Baking Powder
1 tsp Cinnamon

Add-ins

1/3 cup Chocolate Chips

Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with muffin liners and set aside to prepare for baking.
Combine Wet Ingredients: In a medium-sized bowl, mix together the mashed banana, peanut butter, unsweetened applesauce, maple syrup, almond milk, and vanilla extract until smooth and well combined.
Add Dry Ingredients: Stir in the rolled oats, baking powder, and cinnamon into the wet mixture. Mix thoroughly to ensure even distribution of all ingredients.
Incorporate Chocolate Chips: Fold in 1/3 cup of chocolate chips gently into the batter to add sweetness and texture.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top of each cup for added flavor and visual appeal.
Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
Optional Topping: After baking, optionally drizzle with melted peanut butter for an extra layer of flavor before serving.

Notes

You can substitute almond milk with any other plant-based or dairy milk according to preference.
Use gluten-free oats if you need a gluten-free version of this recipe.
These oatmeal cups freeze well; reheat in the microwave for a quick breakfast.
For extra texture, consider adding chopped nuts or seeds.
Adjust sweetness by modifying the amount of maple syrup or skipping the chocolate chips.

Keywords: Peanut Butter, Banana, Baked Oatmeal Cups, Healthy Breakfast, Oats, Chocolate Chips, Vegan Alternative, Snack, Maple Syrup