Banana Oatmeal Cups with Chocolate Chips

I’m shocked at how good these came out. SHOCKED. I totally made them on a whim this morning while rummaging through my kitchen looking for something to eat at breakfast. I had a gross of bananas just about turning overripe, oatmeal and 2 eggs. That was really it and nothing sounds good.

Then I remembered the Berry Oatmeal Cups and asked the toddler if he wanted to make muffins. Of course he said "Yes!" And so did Irish. :) Notice someone is getting camera shy.

Banana Oatmeal Cups with Chocolate Chips - IrishBanana Oatmeal Cups with Chocolate Chips - Ryan

So we (toddler and I) really did LOVE these. I didn’t even bother asking the husband. He doesn’t even like "regular" muffins and I’m not even sure he’s ever even eaten oatmeal. His reaction would have been the standard, "I don’t like it but I can see why others would." And I just didn’t want to deal this morning. As I say… more for us! Banana Oatmeal Cups with Chocolate Chips

  • 3 mashed bananas (the more ripe the better!)
  • 1 cup vanilla Almond milk (any milk should work)
  • 2 eggs
  • 1 tbsp Baking powder
  • 3 cups (240g) Old Fashion or Rolled Oats
  • 1 tsp vanilla extract
  • 3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Banana Oatmeal Cups with Chocolate Chips - InsideBanana Oatmeal Cups with Chocolate Chips - Toddler eating

Approx Nutritional Information per serving
Servings Amt per Serving
15 1 oatmeal cup
Calories Fat Fiber WWPs
115 3g 2g 2
Sugar Sat Fat Carbs Protein
6g 1g 21g 4g
Posted in: 2 WWP, Breakfast Ideas, Food Photos, Muffins Ideas, Snack Ideas, Toddler Approved
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287 Comments and 28 Replies

  1. roni

    Mandy – That depends on you. I actually make them all the time with unsweetned milk now and don’t add any additional sweetness. Make the batter and taste it too see what you think. The mini chips are small and through out so just getting one a bite ads the perfect sweetness in my opinion.

  2. amy

    Just made these. Second batch in the oven with added organic coconut mixed in. Can’t wait to try them. The first batch was very good.

  3. Kristin

    We loved these!!! Thanks for the great recipe!! My daughter has a gluten allergy and so I used my GF oatmeal to make them and added a little sugar since I used regular milk.. I made some with blueberries and some with chocolate chips. Yum!!

  4. Amanda B.

    Hi! Wondering if anyone froze these and how they turned out? I like to freeze cupcakes, muffins, brownies individually wrapped for the summer when kids are out of school. We are looking for some healthier alternatives.

  5. jude

    I made them with mini marshmallows instead of choc chips bc we were out. and added some ground flaxseed for an extra fiber boost. yum yum yum!!!!!

  6. roni

    I just store on countertop and they are gone in a few days. However, I have done the freezer without a problem and you’d probably get a few extra days out of them in the fridge.

  7. Mindy


    I am SO making thes this weekend!
    If I wanted to add more protein in these, you think it taste ok if I added maybe 1 or 2 scoops of my cookies and cream whey protein powder?

    If I did, could you help me RE- Calculate the nutritonal facts? Also how could I make it a breakfast? maybe have 2 or 3 with some bacon anf fruit? Would LOVE to hear your thoughts and opinions.


  8. Mindy

    I use Dymatize elite gourmet – cookies and cream flavor

    Nutrition Facts
    Dymatize Elite Gourmet – Whey & Casein Blend – Cookies and Cream
    Servings: 1 Scoop (~33.35g) 1 container (27 scoop (~33.35g) ea.)
    Calories 125 Sodium 75 mg
    Total Fat 2 g Potassium 0 mg
    Saturated 1 g Total Carbs 6 g
    Polyunsaturated 0 g Dietary Fiber 0 g
    Monounsaturated 0 g Sugars 0 g
    Trans 0 g Protein 21 g
    Cholesterol 20 mg
    Vitamin A 0% Calcium 25%
    Vitamin C 2% Iron 2%

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

  9. Mindy

    I dont think adding whey protein AND 4 egg whites would taste to great, what do you think, maybe just one or the other, what do you think? Im just trying to add more protien to these, egg whites, protein powder, etc.

  10. roni

    I think either could work! I’d start with just the egg whites. The protein powder may dry them out too much. Let me know how it works out!!

  11. Sara

    Just made these, and they are amazing!!!! Great recipe. I used 1% milk (its all I had) and added 1/4c brown sugar. Yummm!!!

  12. Lisa

    These are fantastic! I stumbled across this when I was looking for some banana recipes for my daughter (she’s almost 1 and will not eat bananas!!) She loves them! I made then with chocolate chips once and once with dried cranberries, we both actually prefer the cranberries! We check back all the time for new recipes! Thanks for sharing this!

  13. Kelly

    I made 2/3 recipe since I only had 2 over ripe bananas to use up. It worked out good because my muffin pan only makes 12 muffins. I used rasins instead of chips because my son is only 2 and I can’t start giving him chocolate quite yet for breakfast:-) I also added a 1/2 tsp cinnamon. They took the full time to bake. Both my 2 year old and I enjoyed them. Thanks!

  14. Julie

    Love the recipe and I’ve made it a few dozen times already! Just a quick question… Wondering if I could use steel cut oats to make these instead of the lrg flake oats. I have a huge bag of them and want to try and use some up!

  15. roni

    I don’t think it will work unless you cook them a litte first. Steel cut won’t absorb the liquid as easily. But, hey, it’s worth a shot! :)

  16. Beth

    Love theses! I added a scoop of whey protein and used 1/2chocolate and 1/2 peanut butter chips, and used skim milk with honey just because I was all out of almond milk. Too tasty!

  17. Lani

    Any idea how well these would freeze? It would be nice to make them and freeze them so I could have them all week for breakfast, but didn’t know how freezing would affect them?

  18. roni

    That’s “old points” I added a new field to the table labeled WWPP for the new ones. However, allt he nutritional info is there so you can calculate it.

    Hope that helps! I’ve been working on updating my old recipes but I haven’t finished quit yet.

  19. Anita

    Gonna make these today. My husband and son are not fans of chocolate so I am using cinnamon chips. I think it will be great. :)

  20. Michelle

    These are wonderful!!! I have tried other baked oatmeal and been unimpressed since I make oatmeal with milk. I made these this morning and they are simply perfect! I used regular skim milk and added a tablespoon of brown sugar. Thanks!!

  21. Chelsea

    These are so good! I made a carrot cake version with shredded carrot,raisins,cinnamon,ginger, and nutmeg. I’ve made lots of other versions too, such a versatile recipe! Thanks Roni!

  22. sandy

    I’m sorry, but these looked really good on paper so I made up a batch…blech! They’re terrible..heavy, somewhat tasteless unless you get a choc chip and very rubbery.
    I should have known the chemistry required for a good muffin or cupcake was missing…I would have rather made a bowl of oatmeal, added bananas to it and be done. Another recipe done.

  23. roni

    Sorry you didn’t like them. They aren’t meant to be a muffin or cupcake, but more like portable oatmeal. I tried not to misrepresent them in the description. It’s why I called them “cups.”

  24. Jen Ristine

    LOVE these. Added 1/2 cup chopped walnuts and increased the chocolate chips to 1/2 cup. Wonderful mid-morning snack for my son and I to share!

  25. Marla

    I’ve made these more than a few dozen times. They’ve never been rubbery or tasteless.
    I have been adding 1 cup of blueberries and walnuts.
    The past 3 times I’ve made them, I’ve added 1/4 cup of unsweetened applesauce to make them a little more moist. I put in a 425* oven and use a large muffin tin filling each muffin up with 1/2 cup of batter and cook exactly 25 minutes. I have enough left to fill a 24 count mini-muffin pan and cook those for 15 minutes. Also, I do 1 1/2 tsps of vanilla. Sometimes I had a tablespoon of honey.

  26. Joy

    Made these today with 2 bananas, Splenda, 1/2 c mini chips and reg skim milk. One child loved them, the other did not. I don’t like banana. What else could I use? Thanks! By the way, these smell fantastic!!

  27. Joy

    @shana m. Oooo pumpkin! I didn’t think about that! Thanks for the suggestion. I bet my kiddos would scarf them down too! :o))

  28. roni

    Joy – Sorry it took me so long to reply. Here’s the pumpkin ones. I’m thinking of a basic apple cinnamon too. Using applesauce but I haven’t tried it yet.

  29. Stephanie

    Made these many times before and I LOVE them, this time I added 2 scoops Any Whey protein powder and it did dry them out. My mistake, I should have known better and compensated with more banana or milk. Lesson learned. :-) Thanks as always for the great “ideas”, LOVE, LOVE, LOVE your site!

  30. Lori

    These were awesome! I am gluten free as well as one of my children so I used gf oats, I used the skim milk & added 1 packet stevia….instead of chocolate chips however, I used freshly picked frozen blueberries. Kids LOVED them & So did I!

  31. Teresa

    I just found these on pinterest and am looking forward to trying them. Have read just about all the comments and am looking forward to experimenting myself. I have recently lost about 60 pounds and am always searching for healthy, clean eating, easy recipes.

  32. Sally Renna

    Julie, when I make these in the warmer weather I refridgerate them, I freeze them also and they taste just as fresh.

  33. roni

    I usually leave mine out on the counter and they’re gon within 48 hours. But to store them longer term I’d refrigerate or freeze like Sally does.

  34. Sharai

    I just made these for breakfast and they are SOOO good! It’s great to find a nice healthy meal that I can grab on the go! I also hate bananas unless they are baked in something so this worked great for me.
    I used regular milk and added 1/3 cup maple syrup to sweeten, a little bit of pumpkin pie spice, cinnamon and walnuts.
    Delicious! Thanks!

  35. Natalie

    I just made these after finding your recipe on Pinterest. I absolutely love these! Really nice and moist; no one in my family (including myself) can believe they are flour & sugar free. I made it as listed except I used unsweetened almond-coconut milk + 2 packets Truvia, as this is what I had on hand. DELICIOUS. This is going to be my new go-to breakfast and snack. I can’t wait to try your pumpkin version when we finish this current batch. Thanks for a wonderful recipe!

  36. Betty

    On the nutrition information chart, you left out a very important stat, in fact, the first I look for…sodium. These do sound good and I think I will try this instead of making banana bread.

  37. CB

    These are delicious. I like the dense chewiness of the muffin and great flavor. Working with what was in my pantry, I subbed canned pumpkin for the banana, added a teaspoon of cinnamon, a quarter cup of sugar, & left out the chocolate chips. For 21 muffins, the calories come out to about 65 per muffin. Thanks for the great idea!.

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