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banana oatmeal cups on a plate with fresh raspberries
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5 from 74 votes

Banana Oatmeal Cups

These gluten-free banana oatmeal cups are so quick and easy to make, they are perfect for make ahead breakfasts and a great on the go snack. Vegan with no refined sugar.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cups
Calories 136kcal
Author Yumna Jawad



  • Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line it with parchment paper muffin cups.
  • Place all the ingredients, except for the chocolate, together in a large bowl and mix to combine until well blended. Allow to rest for 5 minutes.
  • Fold in the chocolate chips. Then transfer batter into prepared muffin cups, filling all the way to the top.
  • Bake in the preheated oven for 25-30 minutes or until the edges are lightly browned and top is set. If you notice the tops brown too quickly, tent a piece of aluminum foil.
  • Cool oatmeal cups on wire rack for 5 minutes, then enjoy.



Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Freezing Instructions: You can also freeze the baked oatmeal cups for up to 3 months. To re-heat, thaw in the fridge overnight and then reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5 minutes until warmed through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can use any kind of milk you like, dairy or non-dairy
  • You can replace the maple syrup with any other liquid sweetener like honey or agave syrup.


Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 176mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg