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I’m a big oatmeal fan. Most mornings start with a bowl of it, but I also love oatmeal in baked form — oatmeal muffins and breads, oatmeal cookies and cookie bars.
A few years ago I discovered baked oatmeal, and it quickly became one of my favorite make-ahead breakfasts. The only downside? A full casserole can feel like a lot when you’re the only one eating it.
That’s what led me to try baking oatmeal in muffin cups. These banana bread baked oatmeal muffin cups give you perfectly portioned servings that freeze beautifully and reheat in minutes.
They’re soft, moist, and lightly sweet — more like a hearty muffin than a bowl of porridge.
After making these banana bread baked oatmeal muffin cups, I went on to create other versions, including these Apple Pie Baked Oatmeal Muffin Cups.
Why I Love These Banana Baked Oatmeal Cups
- Perfect single-serving portions
- Great for meal prep
- Freezer-friendly
- Hearty and satisfying with classic banana bread flavor
- WW-friendly and satisfying
Ingredients & Substitutions
- Rolled oats – Old-fashioned oats work best. Quick oats can be used, but the texture will be softer.
- Brown sugar – Adds light sweetness. You can reduce slightly if your bananas are very ripe or opt for your favorite non-calorie sweetener if you prefer.
- Baking powder – Helps the oatmeal cups set and puff slightly.
- Cinnamon – Optional. Adds a hint of warmth, but the oatmeal works just as well without it.
- Milk – Nonfat milk keeps the points low but any milk will work. Any unsweetened non-dairy milk can be substituted.
- Very ripe bananas – The riper, the better for flavor and natural sweetness.
- Oil – Any neutral oil works. Applesauce can be used for a lower-fat option, though the texture will be softer.
- Egg – Helps bind the mixture. Unsweetened applesauce or a flax egg can be used if needed.
- Vanilla – Optional, but adds nice flavor.
How to Make Banana Bread Baked Oatmeal Muffin Cups
- Position an oven rack in the center of the oven and preheat oven to 350F degrees. Lightly coat 9 of the muffin cups of a standard 12-muffin cup tin with cooking spray.
- In a large bowl, stir together the oats, sugar, baking powder and cinnamon until well combined.
- In a separate bowl, combine the milk, bananas, oil, egg and vanilla until well blended.
- Add the milk mixture to the oat mixture and stir well.
- Divide the mixture evenly among the 9 muffin cups.
- Bake until done, about 25 minutes.
Calories and Weight Watchers Points?
According to my calculations, each muffin has about 156 calories.
WW Points: 2 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
Recipe Notes
I originally adapted this from the Simply in Season (affiliate link) cookbook, swapping applesauce for mashed bananas and adding warm spice.
These freeze beautifully. I store them in a freezer-safe bag and reheat in the microwave (affiliate link) for a quick breakfast.
Having simple, portioned breakfasts ready to go makes sticking with healthy habits much easier.
Recipe Variations
- Dairy-free – substitute your favorite non dairy milk: soy, almond, coconut, etc.
- Vegan – substitute non dairy milk for the milk and unsweetened applesauce for the egg.
- Mix-Ins: I thought these were good as is, but I am also going to experiment with other additions including mini chocolate chips, raisins, dried cranberries, peanut butter, chopped nuts and ground flax. (But not all at once, of course.)
- Fruity – add a cup or so of your favorite fruit – chopped apples, peaches, berries, cherries, cranberries, crushed pineapple, etc.
- Desserty – add ingredients to mimic your favorite dessert – pumpkin pie, carrot cake, oatmeal cookie, peach cobbler, apple pie, chocolate covered cherry, chunky monkey, hummingbird cake, etc.
This is definitely the kind of recipe you can get creative with. Enjoy!
If you’ve made this Individual Banana Bread Oatmeal Cups, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Bread Baked Oatmeal Muffin Cups
Ingredients
- 2 cups rolled oats
- 1/4 cup brown sugar**
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup nonfat milk
- 2 medium bananas, mashed
- 2 tablespoons oil
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Position an oven rack in the center of the oven and preheat oven to 350F degrees. Lightly coat 9 of the muffin cups of a standard 12-muffin cup tin with cooking spray.
- In a large bowl, stir together the oats, sugar, baking powder and cinnamon until well combined.
- In a separate bowl, combine the milk, bananas, oil, egg and vanilla until well blended.
- Add the milk mixture to the oat mixture and stir well.
- Divide the mixture evenly among the 9 muffin cups.
- Bake until done, about 25 minutes.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) **To make work for WW Simply Filling you can skip the sugar or substitute your preferred artificial sweetener. These were good as is. I’m also going to experiment with other additions including mini chocolate chips, raisins, dried cranberries, peanut butter, chopped nuts and ground flax. (But not all at once, of course.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Simply in Season (affiliate link) Cookbook
More WW-Friendly Oatmeal Recipes
If you like Individual Banana Bread Baked Oatmeal Muffin Cups, you may also like:
- Low Fat Blueberry Banana Baked Oat Squares, a soft baked oatmeal cut into squares, great for sharing.
- Apple Pie Baked Oatmeal Muffin Cups – Single-serve oatmeal cups with warm apple and cinnamon flavor.
- Crock Pot Baked Oatmeal – A slow cooker version that works well for batch cooking.
- A Collection of my favorite baked oatmeal recipes and their WW Points values
- My Collection of Healthy Oatmeal Reccipes using with their Weight Watchers Points values included.
I made these muffins for the first time yesterday they are outstanding thank you for sharing the recipe I love them ?
Really liked these and will make again. Might add a few chopped nuts for a little texture and will cut back sugar as a bit sweeter than I like
I made these and my kids even loved them! I used Swerve brown sugar as opposed to regular and I don’t think if changed the taste. Still were DELICIOUS!!!!
I made these today for my evening snacks for the week. I changed the recipe just a bit – they were amazing. Instead of sugar I added 2 dates (same points), I upped the cinnamon to 1 1/2 teaspoons, added an extra banana (total to be 3), I changed the milk to plant based almond mile and instead of oil I added a small individual container of granny smith unsweetened applesauce. I ended up with 12 muffins instead of 9 which made my points 2 (blue). YES!Win Win. Next time I will also add the apple that someone else mentioned instead of the 3rd banana. Thank you for recipe.
Love your changes, Robin. So glad they worked for you! ~Martha
Oh, thank you. 10:00 at night and hungry for something good. I made these individual banana oatmeal muffins and used unsweetened applesauce for my “sugar“. After they baked I gave each one a shake from our cinnamon and sugar shaker. They turned out really good.
Thanks for letting me know!! ~Martha
My sister made these for me last week on a visit. They were sooooo good! We added some flaxseed and chopped apple. Today I’ve added a little salt to the ones I’m making. They were even better the next day heated toasty in the air fryer!
I make these 0 points on purple. 1 cup oats, 2 bananas, 2 eggs, 2 tsp cinnamon, 1 tsp baking powder, punch of salt. (The ripper the banana, the sweeter the muffin). Mix in ninja and let set. 1 cup of any kind of fruit you like, I use shredded apple. , I have to squeeze the moisture off these. Mix them with a little truvia and cinnamon and add to mixture. Scoop in large muffin tins, bake 350 for 18 min
I left out the vanilla. 2 tsp
P.S. I never measure anything.
Today I will do a half batch and use some cocoa powder and pb2 to see if I can reach a different flavor. I am addicted to these. I will also be making a batch with cherries. Tossed some walnuts in the above recipe and you make them a point value of what ever they equal ÷ by number of muffins
Sandy, love all your additions. Thanks for sharing! ~Martha