Mornings are chaos. Breakfast gets skipped. But not anymore. These banana oatmeal cups are the answer.
No flour. No refined sugar. Just bananas, oats, and a few pantry staples. Bake once. Eat all week. They’re soft, sweet, and taste like banana bread in muffin form.
Makes 12 cups.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use liners.
Mash the Bananas
In a large bowl, mash bananas with a fork until mostly smooth.
Mix Wet Ingredients
Add eggs, milk, honey, and vanilla to the bananas. Stir well.
Add Dry Ingredients
Add oats, cinnamon, baking powder, and salt. Stir until combined.
Fold in chocolate chips or nuts if using.
Fill and Bake
Spoon mixture into muffin cups, filling to the top.
Bake for 18-22 minutes until golden and a toothpick comes clean.
Cool and Store
Cool in the pan for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 12 cups
Difficulty: Stupid Easy
Storage Notes
How to Store:
- Fridge: Airtight container for 5 days. Eat cold or warmed.
- Freezer: Up to 3 months. Thaw overnight or microwave for 30 seconds.
- Room temp: 2 days max (they dry out).
Pro Tip:
Double the batch. Freeze half. You’ll thank yourself on the next chaotic morning.
