Baked Banana-Nut Oatmeal Cups

Rating: 4.17 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.

Carolyn Casner
Source: EatingWell.com, June 2019

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
15 mins
total:
50 mins
Servings:
12

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.

    Advertisement

  • Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about 1/3 cup each). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Tips

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Equipment: 12-cup muffin tin

Nutrition Facts

Serving Size: 1 muffin
Per Serving:
176 calories; protein 5.2g; carbohydrates 26.4g; dietary fiber 3.1g; sugars 10.5g; fat 6.2g; saturated fat 1.2g; cholesterol 33.4mg; vitamin a iu 118.7IU; vitamin c 1.8mg; folate 20.2mcg; calcium 85.3mg; iron 1.1mg; magnesium 36mg; potassium 227.9mg; sodium 165.6mg; thiamin 0.1mg; added sugar 6g.
Exchanges:

1 fat, 1 starch, 1/2 fruit, 1/2 other carbohydrate

Advertisement

Reviews (17)

Read More Reviews
18 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Dana
Rating: 1 stars
01/24/2020
Absolutely disgusting! Better to find healthy MUFFIN recipe not a Cup recipe! Read More
public1946
Rating: 5 stars
05/25/2020
Thought they were fantastic! But then I love banana bread. Unlike another commenter I tasted lots of banana. Maybe the trick is using really ripe bananas. Read More
Susan Quinn
Rating: 3 stars
06/19/2021
These are what I would call "earnest". I eat them because I know they are good for me - not because I wake up and say "yippee, I get to eat one of those cups I made". They are dry and pretty flavourless. Read More
Advertisement
Christina Greening Cunningham
Rating: 4 stars
08/13/2019
Delicious quick healthy breakfast. This is perfect for mornings that require quick grab and go option. Read More
Ron Hebert
Rating: 4 stars
01/12/2021
I jokingly told my wife that I was making suet cups. They are very rich and heavy. One is enough to last you until your mid-morning snack. Moist and full of flavor. We both loved them. Made according to the recipe. *REFRIGERATE! They will spoil if you leave them out for more than a few days. Read More
laughingwater
Rating: 5 stars
02/20/2020
I replaced the brown sugar with a small banana. That gave the muffins a subtle sweetness and probably added to their moistness. Read More
Advertisement
Ellen Irwin
Rating: 5 stars
11/01/2020
I substituted the 3 cups of rolled oats for 2.5 cups of Oat flour and 1/2 cup rolled oats. Also increased baking powder from 1tsp to 1tablespoon. It turned out great!!! I would add either some raisins or cranberries in next batch though. Read More
Laura
Rating: 4 stars
01/04/2021
I really liked this recipe! Especially yummy with a little bit of peanut butter on the side. Easy to make and baked up like a regular muffin. I may add a few chocolate chips next time, worth the extra calories Read More
Yasmine Shereen
Rating: 4 stars
09/08/2021
I made this today as part of an Eating Well meal plan. This is supposed to be a healthier muffing so I wasn't expecting standard muffin texture, but I would try to make a few tweaks to improve. 1. I'd try to reduce the milk and swap the sugar with honey. The muffins needed to cook almost twice as long as the recipe states which makes me think the 1.5 cups of milk is a mistake or something. And, I just prefer the flavor of honey to sugar. 2. I saw one person say they added they did 3 parts oat flour one part rolled oats (or smthg like that), and I think this might be a good tweak. It's a flexible recipe and I liked it. No butter, oil, or flour, and still really tasty and pleasant. Read More
More Reviews
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 09/24/2021