Blueberry Banana Baked Oatmeal Cups

Close up of a banana cup sliced in half on a wooden plate so you can see the inside

4.47 from 30 votes

Blueberry Banana Baked Oatmeal Cups

Only a handful of ingredients makes these easy blueberry banana baked oatmeal cups, which are perfect for a healthy breakfast or snack! Make them for meal prep or a special occasion for a no sugar added treat.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Keyword: banana baked oatmeal, banana oatmeal muffins, blueberry banana baked oatmeal cups, easy baked muffin cups, healthy baked oatmeal, oatmeal muffins

Servings: Muffin Cups

Calories: 183kcal

Author: Julia

Ingredients

3 large ripe bananas mashed (about 1 ½ cups)
½ cup unsweetened almond butter or nut butter of choice
2 large eggs or 2 flax eggs for vegan*
½ cup non-dairy milk of choice**
2 cups rolled oats
¼ tsp sea salt
1 tsp ground cinnamon
½ cup fresh blueberries + more for topping***

Instructions

Preheat the oven to 350 degrees Fahrenheit, and line a muffin pan with muffin papers (if you prefer going without muffin papers, you can spray the muffin holes with cooking spray).
Mash the bananas in a large bowl until most of the chunks are out.
Stir in the almond butter (or nut/seed butter of choice) until creamy.
Add in the eggs and non-dairy milk and stir well until all of the wet ingredients are combined.
Transfer the dry ingredients (oats, ground cinnamon, and sea salt) to the mixing bowl and stir until well combined.
Stir in the blueberries.
Fill the muffin holes with the oatmeal mixture, filling the holes most of the way up. If you’d like, you can top the batter with more fresh blueberries.
Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the oatmeal cups appear set up and golden-brown.
Allow the oatmeal cups to cool completely before serving. This ensures the muffin papers don’t stick to the oatmeal, as they will if they are still hot when served.
If you’d like, serve the baked oatmeal with additional fresh fruit, yogurt, butter, and honey or a drizzle of pure maple syrup.

Video

Notes

*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.

**I use full-fat canned coconut milk which brings a great deal of richness to the oatmeal cups, but soy milk, unsweetened almond milk, oat milk, or regular milk work great too.

***Replace the blueberries with chocolate chips if you’d like!

Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also easily freeze these! Simply transfer them to a ziplock bag and freeze for up to 2 months.

Nutrition