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:, June 2019


Recipe Summary

15 mins
50 mins


Ingredient Checklist


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

  • 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.


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

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.

Reviews (15)

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17 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
Absolutely disgusting! Better to find healthy MUFFIN recipe not a Cup recipe! Read More
Rating: 5 stars
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
Rating: 4 stars
Delicious quick healthy breakfast. This is perfect for mornings that require quick grab and go option. Read More
Rating: 4 stars
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
Rating: 5 stars
I replaced the brown sugar with a small banana. That gave the muffins a subtle sweetness and probably added to their moistness. Read More
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 5 stars
I LOVE this recipe!!! It's easy delicious and is my "go to" breakfast! I add more nuts than listed and include some steel cut oats for added texture. I often skip the vanilla because it just gets lost with all the other flavors. I feel off when I don't have these around. Thanks for this earth-shattering recipe! Read More
Rating: 2 stars
disappointed. came out very moist and little flavor. even tho added 20 min bake time. ended up breaking apart and toasted to get more of a granola effect. toasted in intervals for not to burn. this worked out fine able to add to yogurt and fruit for a nice breakfast or snack. Read More