Banana Oatmeal Muffin Cups

If you have been wanting an easy, healthy, grab-n-go breakfast that the whole family will love, look no further!  These simple Banana Oatmeal Muffin Cups are just that (and then some!).

I love topping them with chocolate chips, but you can really use any topping or stir in you love.  Literally ANYthing you would stir into your oatmeal will work in the muffin cups.  Just think of them as a bowl of oats on the go.

Print Recipe
4.9 from 55 votes

Banana Oatmeal Muffin Cups

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Calories: 1295

Ingredients

  • 3 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 th teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup mashed banana 2-3 bananas depending on their size
  • 2 pastured eggs
  • 1.5 cups of unsweetened almond milk or any milk you prefer
  • 2 tablespoons mini chocolate chips

Nutrition

Calories: 1295kcal | Carbohydrates: 244g | Protein: 36g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 1207mg | Potassium: 2535mg | Fiber: 33g | Sugar: 50g | Vitamin A: 220IU | Vitamin C: 20.5mg | Calcium: 540mg | Iron: 12mg
Course: BREAKFAST, gluten free, kids, recipes, vegetarian, VIDEO
Cuisine: BREAKFAST, kids
Print Recipe
4.86 from 57 votes

Banana Oatmeal Muffin Cups

Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients

  • 3 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 th teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup mashed banana 2-3 bananas depending on their size
  • 2 pastured eggs
  • 1.5 cups of unsweetened almond milk or any milk you prefer
  • 2 tablespoons mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Spray a 12 cup muffin tin with cooking spray or coat with coconut oil or butter.
  • In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
  • Pour milk mixture over oat mixture and stir well to combine.
  • Evenly divide the oat mixture between all 12 muffin cup and then top each one with a sprinkle of chocolate chips.
  • Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.

Notes

RECIPE NOTES
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them on the microwave for 30-45 seconds or pop them in the toaster oven until warm.
*I rely on the bananas to keep this recipe naturally sweet.  If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
*I top each muffin with chocolate chips because my kids demand them.  Feel free to use other mix-ins like blueberries, walnuts, raisins or raspberries.  Stirring them into the batter is certainly an option if you want more flavor thought the muffin cup.
 
Course: BREAKFAST, gluten free, kids, recipes, vegetarian, VIDEO
Cuisine: BREAKFAST, kids