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5 from 2 votes

Peanut Butter Banana Oatmeal Cups

These peanut butter banana oatmeal cups are an easy make-ahead breakfast for the week! They taste great hot or cold and are ready in just 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: banana, peanut butter
Servings: 12 muffins
Calories: 139kcal
Author: Liv

Ingredients

  • 2 bananas, mashed
  • 1 egg, beaten
  • 1/4 cup peanut butter*, plus extra to drizzle on top
  • 3 Tbsp. honey
  • 1 1/2 cups milk (I use unsweetened almond milk)
  • 1 tsp. vanilla extract
  • 2 1/2 cups quick oats
  • 1/2 tsp. cinnamon
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt

Instructions

  • Preheat oven to 350 degrees.
  • In a medium or large mixing bowl, mash bananas. Whisk in egg, then add peanut butter and honey. Stir well and then add milk and vanilla.
  • On top of the liquid ingredients, add oats, cinnamon, baking powder, and salt. Stir dry ingredients together on top and then mix dry ingredients all the way in with liquid ingredients.
  • Spray muffin pan with cooking spray and distribute batter evenly among tins. Top each muffin cup with a banana slice if desired. Bake for 18-20 minutes, until mostly set. Top each muffin with a light spread or drizzle of peanut butter, if desired (you can briefly heat it to thin the consistency for drizzling).
  • Store in a air-tight container or gallon-size zipper bag in the fridge for up to a week or freezer for up to 3 months.

Notes

I've also tried making these muffins with powdered peanut butter instead of regular peanut butter (I buy organic PBFit at Costco or on Amazon for a similar price!) and couldn't tell a difference! I subbed in 1/4 cup powdered peanut butter and added it with the dry ingredients. I still used regular peanut butter for the drizzle on top.

Nutrition

Serving: 1muffin | Calories: 139kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Fiber: 3g | Sugar: 8g