Banana Baked Oatmeal Muffins Recipe

These simple banana oatmeal cups require no baking and 7 nutritious ingredients. Customize and rotate them to your heart's content!

– 2 large ripe bananas, mashed (1 cup of mashed bananas) – ▢½ cup unsweetened almond butter or peanut butter – ▢2 egg – ▢½ cup milk of choice – ▢2 Tbsp pure maple syrup, optional – ▢1 tsp pure vanilla extract – ▢2 cups quick oats, or rolled oat – ▢½ tsp sea salt – ▢1 ½ tsp ground cinnamon – ▢½ to 1 cup chocolate chips, optional


Preheat the oven to 350°F and line a muffin pan with 9 sheets. Mash ripe bananas in a large basin until creamy.

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Mix almond butter, eggs, milk, pure maple syrup (if adding), and vanilla essence until fully blended.

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Microwave refrigerated almond butter for 30–60 seconds till stirable.Mix oats, sea salt, and ground cinnamon in the basin for thick muffin batter. 

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Add chocolate chips to oats if desired. Completely fill the paper liners with banana oatmeal mixture. Sprinkle chocolate chips on muffin tops if desired.

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Bake muffins till clean and golden brown around the edges, 22–25 minutes. Internal temperature is a good indicator of baked good doneness.

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Put a digital thermometer in the center of an oatmeal muffin and wait until the numbers stop moving. After 190 degrees Fahrenheit, muffins are done.

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Let the muffins cool before removing the wrappers. Peeling them off warm muffins will lose much of the oatmeal muffin cup to the muffin paper.

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