Baked Banana Oat Cups (Breakfast That Tastes Like Dessert)

Muffins are great. But these banana oat cups are easier, healthier, and somehow just as delicious.

No flour. No refined sugar. Just bananas, oats, and a few pantry staples. Blend, pour, bake. You’ve got breakfast for the whole week. And yes, chocolate chips are mandatory.

Ingredients

Makes 12 oat cups.

• 3 ripe bananas (spotty is best)
• 2 cups (180g) rolled oats (use gluten-free if needed)
• ¼ cup maple syrup or honey
• ¼ cup milk (any kind)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips or blueberries

Step-by-Step Instructions

Step 1: Preheat Oven

1. Preheat to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.

Step 2: Blend Everything

1. Add all ingredients (except chocolate chips) to a blender.
2. Blend until smooth, about 30-60 seconds. Scrape down sides if needed.

Step 3: Add Chocolate Chips

1. Stir in chocolate chips by hand (don’t blend them—they’ll disappear).

Step 4: Fill and Bake

1. Divide batter evenly among muffin cups (fill almost to the top).
2. Bake for 18-20 minutes until golden and a toothpick comes out clean.

Step 5: Cool and Store

1. Let cool in pan for 5 minutes, then transfer to a wire rack.

Summary

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Yield: 12 oat cups

Difficulty: Easy

Storage Notes

Fridge: Keeps 1 week. Eat cold or microwave for 15-20 seconds.

Freezer: Freezes up to 3 months. Thaw overnight or microwave from frozen for 30-40 seconds.

Meal prep gold: Make a double batch on Sunday. Grab and go all week.