These banana oatmeal muffin cups are my go-to breakfast meal prep.

They’re soft, naturally sweetened, and easy to customize with fun toppings like berries, chocolate chips, or coconut flakes.

Made with mashed bananas, oats, and eggs, these muffins are gluten-free, kid-approved, and perfect to grab on a busy morning or pack into lunchboxes.

Why I Love This Recipe

Naturally sweetened with banana and maple syrup – no refined sugar.

Made in one bowl and freezer-friendly.

Perfect for meal prep and breakfast on the go.

Fun to top with a variety of flavor combos – something for everyone!

What You’ll Need (Ingredient Highlights)

Bananas – Use ripe bananas for natural sweetness and moisture.

Eggs – Help bind the batter and add protein.

Maple syrup – Adds a warm, natural sweetness.

Milk – Any milk works here—dairy or non-dairy.

Old-fashioned oats – Serve as the main dry base.

Oat flour – Lightens the texture slightly; you can make your own by grinding oats.

Baking powder – Gives the muffins a gentle lift.

Cinnamon – Adds warmth and subtle spice.

Salt – Enhances overall flavor.

Pro Tips Before You Start

Use overripe bananas with plenty of brown spots—they’re sweeter and mash easily.

Don’t overmix the batter; stir until just combined.

Press toppings gently into the batter to avoid them falling off.

Let the muffins cool completely to help them hold their shape.

Use silicone muffin cups for easy release and cleanup.

How to Make Banana Oatmeal Muffin Cups

Step 1: Prep the Oven
Preheat your oven to 350ºF.

Line a muffin tin with silicone muffin liners or grease it well with non-stick spray.

Step 2: Mix the Wet Ingredients
In a large bowl, mash the bananas.

Add in the eggs, maple syrup, milk, and vanilla extract.

Whisk to combine and set aside.

Step 3: Combine Dry Ingredients
In a separate bowl, stir together the oats, oat flour, baking powder, cinnamon, and salt.

Step 4: Make the Batter
Slowly add the wet ingredients to the dry ingredients.

Mix until just combined—don’t overmix.

Step 5: Fill the Muffin Cups
Spoon the batter into each muffin cup, filling them almost to the top.

Add your favorite topping combos and press them in slightly.

Step 6: Bake and Cool
Bake for 20–23 minutes, or until a toothpick inserted comes out clean.

Let cool before removing from the muffin tin.

What to Serve It With

A cup of hot coffee or chai latte

Greek yogurt and honey

A side of scrambled eggs for extra protein

Smoothies for a quick breakfast combo

Fresh fruit for a balanced snack

Variations / Substitutions

Use almond milk, oat milk, or regular milk.

Replace maple syrup with honey or date syrup.

Add chia seeds or flaxseeds for extra fiber.

Stir in nuts or shredded coconut to the batter.

Use pumpkin puree instead of banana for fall vibes.

Storage & Leftovers

Store in an airtight container at room temperature for 2 days.

Keep in the fridge for up to 5 days.

Freeze individually for up to 2 months. Reheat in the microwave for 20–30 seconds.

Avoid storing with toppings that release moisture (like fresh fruit) for too long.

FAQs

Can I use quick oats instead of old-fashioned oats?
Yes, though the texture may be slightly softer.

Can I make them vegan?
Try using flax eggs and plant-based milk, though results may vary slightly.

Can I omit the maple syrup?
Yes, especially if your bananas are extra ripe. Add a splash of milk if needed.

Do they freeze well?
Absolutely. Let them cool completely, then store in freezer bags for up to 2 months.

Can I turn this into a baked oatmeal tray instead of muffins?
Yes, pour the batter into a greased baking dish and bake a bit longer—around 30–35 minutes.

Is oat flour necessary?
Not strictly, but it improves the texture. You can use all oats if preferred.

Can I double the recipe?
Yes! Perfect for batch prepping for the week ahead.

Final Thoughts

These banana oatmeal muffin cups are everything I want in a weekday breakfast—simple, wholesome, and satisfying.

Whether you love berries, chocolate, or apples and cinnamon, there’s a topping combo here for you.

Make a batch today and see how quickly they disappear!