These banana chocolate chip baked oatmeal cups are healthy, gluten-free and delicious! They will become your favorite way of eating oatmeal!
Oatmeal in a muffin form? That’s my kind of breakfast! Quick oats are mixed with mashed bananas, cinnamon, milk, eggs and chocolate chips and baked in muffin cups – amazing! These baked oatmeal cups are as delicious as they sound! They are so yummy, they will become your favorite breakfast and snack!
I love baked oatmeal in general and often make it in a big casserole dish using my Amish baked oatmeal recipe. This version of the baked oatmeal takes it a step further by adding bananas and chocolate chips, and baking the oatmeal in the individual servings by using muffin cups. Everyone will devour these tasty little oatmeal cups! Yum!
If you have overripe bananas laying around, these oatmeal cupcakes is a perfect way to use them! This recipe uses two whole mashed bananas. Do you only have one banana? Then you need this one banana banana bread 🙂
Bananas naturally sweeten these baked oatmeal cups, so you don’t need to add any sugar. Plus the chocolate chips add lots of extra sweetness as well! I like to use dark chocolate chips as dark chocolate has the most health benefits – or that’s just my excuse to eat more of it 🙂 If you love chocolate as much as I do, check out these molten chocolate lava cakes – also made in a muffin tin!
These oatmeal cups are also gluten-free, there is no flour and no gluten – just oats! You can use certified gluten-free oats to make sure there are no traces of gluten. These baked oat cupcakes make a perfect gluten-free breakfast, snack and treat!
These yummy chocolate chip baked oatmeal cups make a perfect breakfast or snack! Since the oatmeal is baked in the individual cups, it is super portable – perfect for grab and go! Portable breakfasts are always hard to come up with, so put this one in your breakfast-on-the-go collection! Oatmeal cupcakes are also perfect for packing in lunchboxes – lunch is so exciting when you have this yummy treat waiting for you!
You can also freeze these banana chocolate oatmeal cups in individual ziploc bags and have breakfast for later. Stash the oatmeal cups in your freezer, and when you need them, just take it out and thaw on the counter overnight (or defrost quickly in the microwave) and they’ll be good as fresh! Enjoy!
Here are some more oatmeal and banana recipes you will like:
- 3 cups quick oats
- 1 tsp cinnamon
- ¼ teaspoon salt
- 2 tsp baking powder
- 2 ripe bananas
- 2 tbsp butter
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1 cup chocolate chips
- Preheat the oven to 350 F. Spray a non-stick muffin pan with cooking spray or line with paper liners.
- Put bananas in a large bowl and mash with a fork. Add the eggs, butter and vanilla and mix until combined. Add the milk and mix until combined.
- Add the oats, cinnamon, salt and baking powder to the banana mixture and mix to combine. Add ½ cup of chocolate chips and mix with a spoon until combined.
- Divide the batter between 12 muffin cups. Sprinkle the remaining ½ cup of chocolate chips on top.
- Put the muffin pan in the oven and bake for 40 minutes, or until the oatmeal cups are golden-brown and cooked through.