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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 used applesauce instead of egg and EVOO and made 12 instead of 9. Even with these changes, they amount to 5 Smartpoints each. Still delicious.
I just made these for the second time this week… I love them, and so do my 3 & 7 year old boys! I made them today with coconut milk instead of low fat milk & applesauce instead of oil… I also couldn’t resist adding more fruit, so I added about 1/2 cups of blueberries & 1 peeled apple cut into tiny chunks. I was able to fill 12 muffin cups & they are A-MAZE-ING! Thank you for sharing this recipe!!!
Hi Jenn, Thanks so much for taking the time to comment and steel us of the changes you made. We really appreciate it. Yout version sounds delicious!
Thank you for sharing this recipe! They are delicious! I added 1/4 cup of brown sugar instead of 1/2 and they turned out just right! I can’t wait to try different variations. Yummy!
Glad you liked it Mary. Will try it with less sugar next time too.
I mash up the banana and throw in some blueberries, so easy to make and very healthy and full of taste. I make a double batch and freeze them and pull out when required …beautiful recipe
Thanks, Kerry 🙂
I threw in some blueberries I had the frige that needed to be used….. Very good recipe!
Just made these following the recipe EXACTLY and these are very good. I really dislike traditional oatmeal for breakfast and this is a very good way of enabling me to get the great benefits from oatmeal.
Glad, you liked them!
You should tout this as gluten-free (as long as you use gluten-free oats and baking powder)! I’m gonna try them I’m two weeks, once I’m off this three-week cleanse. Probably good with pumpkin too, huh?
I LOVE these. I have made them about 4 times in the past 2 weeks, for myself and visiting family members. I have cut out the brown sugar completely because I think they are sweet enough with just the banana. I haven’t recalculated the points to see if its lower though. They are so easy and so delicious. Thank you.
Hi Beth,
So glad you LOVE these banana bread muffins cups as much as I do. It’s cool that you were able to cut out the brown sugar completely because you find the banana sweet enough! I love how our taste buds adapt so quickly to our lighter and healthier food choices so that foods we used to crave suddenly become “too sweet.” Thanks for your kind comment.
I’m making these today, yum!
This sounds really good! I have to try these. I am not the biggest oatmeal fan but want to be if that makes any sense. I think baked oatmeal might be a good way 🙂