Why You’ll Love This Recipe
These oatmeal muffin cups are easy to make, meal-prep friendly, and packed with fiber to keep you full and energized. They’re naturally gluten-free (if using certified gluten-free oats), dairy-free, and can be made egg-free or vegan with simple swaps. Whether you like them fruity, nutty, or chocolaty, the base recipe works with endless mix-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Old-fashioned rolled oats
- Mashed ripe bananas or applesauce
- Milk (dairy or plant-based)
- Eggs or flax eggs
- Maple syrup or honey
- Baking powder
- Vanilla extract
- Salt
- Optional mix-ins: berries, chocolate chips, chopped nuts, dried fruit, cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, mix oats, baking powder, salt, and any dry add-ins like cinnamon or nuts.
- In another bowl, whisk together mashed banana or applesauce, milk, eggs, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients until fully incorporated.
- Fold in any optional mix-ins like berries or chocolate chips.
- Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffin cups.
Preparation time: 10 minutes
Baking time: 25–30 minutes
Total time: 35–40 minutes
Variations
- Use pumpkin puree instead of banana or applesauce for a fall twist.
- Add shredded coconut, raisins, or sunflower seeds for texture.
- Swap maple syrup for date syrup or agave.
- Make them savory with shredded cheese, chopped spinach, and herbs.
- Add a dollop of nut butter in the center before baking for a surprise filling.
Storage/Reheating
Store baked oatmeal muffin cups in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze, wrap individually and store in a freezer-safe bag for up to 3 months.
Reheat in the microwave for 20–30 seconds or in a warm oven until heated through.
FAQs
Are baked oatmeal muffin cups gluten-free?
They are if you use certified gluten-free oats.
Can I make them vegan?
Yes, use flax eggs and plant-based milk, and replace honey with maple syrup.
What type of oats should I use?
Old-fashioned rolled oats work best for texture and baking.
Can I use quick oats instead?
You can, but the texture may be softer and less chewy.
How ripe should the bananas be?
Very ripe bananas with brown spots are perfect for sweetness and moisture.
Can I add protein powder to the mix?
Yes, reduce the oats slightly and add your preferred protein powder.
Why are my muffins dry?
Make sure you don’t overbake them, and check that there’s enough moisture from the bananas or applesauce.
Can I make these nut-free?
Absolutely—just skip nuts and use a nut-free milk like oat or rice milk.
Do these taste like traditional muffins?
They’re chewier and heartier, more like baked oatmeal than fluffy muffins.
Can I make mini muffin versions?
Yes, reduce the baking time to 12–15 minutes and keep an eye on them.
Conclusion
Baked oatmeal muffin cups are a smart, satisfying solution for busy mornings or nutritious snacks. Easy to bake, customizable to your taste, and full of wholesome ingredients, these portable oat cups will quickly become a staple in your kitchen. Whether you’re making a big batch for the week or trying new mix-ins, this recipe is as flexible as it is delicious.
PrintBaked Oatmeal Muffin Cups
Baked oatmeal muffin cups are a wholesome, portable breakfast or snack made with oats, fruit, and natural sweeteners. They’re soft, chewy, and perfect for meal prep or busy mornings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup mashed ripe bananas or unsweetened applesauce
- 1 cup milk (dairy or plant-based)
- 2 eggs or flax eggs
- 1/4 cup maple syrup or honey
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional mix-ins: 1/2 cup berries, chocolate chips, chopped nuts, dried fruit, cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, mix oats, baking powder, salt, and any dry add-ins like cinnamon or nuts.
- In another bowl, whisk together mashed banana or applesauce, milk, eggs, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients until fully incorporated.
- Fold in any optional mix-ins like berries or chocolate chips.
- Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use certified gluten-free oats to keep the recipe gluten-free.
- Very ripe bananas provide the best natural sweetness and moisture.
- Store in the fridge for longer freshness and freeze for batch prep.
- Add your favorite mix-ins to customize flavor and texture.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
