Easy banana bread baked oatmeal muffins come together in just 30 minutes to get you set with delicious, nourishing breakfast for the whole week! They're packed with protein, taste just like banana nut bread, and beginner friendly.
And if you enjoy this recipe, you'll love my spiced banana bread loaf, too!
Jump to:
❤️ Why You'll Love this Recipe
Simple Ingredients - These high protein baked oatmeal bites are naturally vegan and just wholesome goodness made with nothing you can't pronounce.
Meal Prep Friendly - Make banana protein oatmeal bites at the beginning of the week for busy morning breakfast you can heat and eat in just two minutes!
Classic Banana Bread Flavor - Fresh banana is the flavor foundation here but I also add in crunchy walnuts, warming spices like cinnamon and nutmeg, and even banana chips for spot-on taste.
We love flavored oatmeal recipes around here like my carrot cake baked oatmeal, almond butter blueberry oatmeal muffins, and pumpkin spice oatmeal bars. And don't sleep on these piña colada oatmeal muffins!
What You'll Need for this Recipe
Bananas and Banana Chips for double the flavor and extra texture. You don't have to use overripe bananas for this recipe.
Rolled Oats, also known as old fashioned oats are the best kind of oats for this recipe because they yield a chewier texture that holds up to all the other ingredients to better mimic banana bread! I don't recommend using quick oats or steel cut oats here.
Protein Powder or collagen peptides powder of your choosing. I typically use either and unflavored or vanilla flavored version.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Shape and Size - You can make banana bread baked oatmeal bars, muffins, or a casserole style bake and cut to whatever shape or size you want.
Milk - Make your banana bread baked oatmeal with almond milk, oat milk, coconut milk or whatever dairy or plant based milk you like. I don't recommend buttermilk though because the acidity will throw off this mix.
Sweetener - For vegan banana baked oatmeal, sweeten with maple syrup, date honey or agave nectar. You can also use brown sugar, coconut sugar or for vegetarian, honey.
Nuts and Nut Butter - I make my banana oatmeal muffins with walnuts but feel free to mix it up with pecans, almonds, or the nuts of your choice or even leave them out if you don't like nuts in your banana bread. And use almond butter, cashew butter, or any other you prefer. Peanut butter banana is a classic combination!
Mix-Ins - If you want to add chocolate chips, blueberries, chia seeds, or any other of your favorite mix-ins, feel free to make this recipe your own.
How to Make Banana Bread Protein Oatmeal Cups
Step One: Smash the bananas into a paste.
Step Two: Mix up all the dry ingredients for the baked oatmeal cups, including protein powder.
Pro Tip #1: If you like banana chunks in your banana bread, leave some chunks in this smashed banana mixture for the oatmeal cups!
Step Three: Mix in the mashed banana and remaining ingredients.
Step Four: Transfer the batter to a 12-count cupcake pan.
Pro Tip #2: Add banana slices or banana chips to the tops of each cup before baking for an extra treat.
Step Five: Bake until golden brown--about 25 minutes.
Pro Tip #3: Let the oatmeal banana muffins rest in the pan for a few minutes before removing so that they each set and come out in one solid piece.
Frequently Asked Questions
You can make baked banana nut bread oatmeal up to five days before serving.
Store refrigerated in an airtight container. Keeps for up to five days.
Baked oatmeal muffins are freezer friendly. Store in a freezer safe container for up to three months. No need to thaw when ready to eat. Just wrap one muffin in a paper towel and heat in the microwave for up to 45 seconds or until hot.
Use rolled (also called old fashioned) oats for the best results. You can make baked oatmeal with steel cut oats or quick oats but the texture will be less chewy and they won't hold together as well.
Is this Recipe Good for Women with PCOS?
Protein packed oatmeal cups for breakfast are a great way to start the day with balanced blood sugar. Eating with my blood sugar in mind has been immensely helpful in managing my PCOS and baked banana nut oatmeal has fiber, fat, and protein, which is perfect for that.
Each muffin has 14 grams of protein, 6 grams of fat, and 5 grams of fiber. I typically enjoy with a side of sausage or eggs to get healthy fat and over 20-30 grams of protein at breakfast and green apple or blueberries for over 10 grams of fiber in total.
This is also a lower sugar recipe with nutritive sweeteners like very ripe bananas and maple syrup and minimally processed ingredients. Add this to your rotation of PCOS-friendly recipes!
More Favorite Protein Packed Breakfast Recipes
Now, you're set on how to make oatmeal breakfast for the whole week. And sharing is caring so pin this easy breakfast idea for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Banana Bread Baked Oatmeal Muffins
Equipment
- 1 silicone spatula or kitchen spoon
Ingredients
- 4 cups rolled oats also called old fashioned oats
- ⅓ cup walnut pieces
- ⅓ cup banana chips broken into pieces
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 very ripe bananas mashed
- 2 cups milk
- ⅓ cup maple syrup optional
- 1 teaspoon vanilla extract
- 5 scoops protein powder or collagen peptide powder
Instructions
- Preheat oven to 350 degrees. Combine oats, walnuts, banana chips, sea salt, cinnamon, and nutmeg in a large bowl and stir until well mixed. Set aside.
- In a smaller bowl, mix together almond milk, protein powder, mashed banana, maple syrup, and vanilla extract until smooth and uniform.
- Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
- Scoop about ½ cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
- Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing.
Krysten says
I'm always looking for on-the-go breakfast ideas. These banana nut oatmeal muffins are perfect! My kids love them and they're perfect for busy school mornings. These muffins also keep them full which is a plus.
Jazzmine Woodard says
So glad your little ones enjoyed these muffins, Krysten! Thanks for your note.
Jeni says
These are great! Thanks for the recipe! How do you recommend storing them? Do you refrigerate them?
Jazz says
Hi, Jeni—thanks for stopping by! Yes, I recommend storing in the refrigerator in an airtight container.
Aline says
Yummy! These look like the perfect healthy grab and go breakfast!
Kenya Rae says
I need these in my life!!
LaKita says
I already love your oatmeal muffin recipes! I will be adding these to the list to give a try soon!
Tamara J. says
I love these for grab-and go breakfast- especially now that the kiddos are back to school.
Katrina Adams says
Looks good and healthy!!! Thank you for sharing!!
Renia Butler says
You already know that these are on my "to make" list. I am all about the oats currently! LOL
Marta says
Thank you for this! I've been looking for ways to increase my protein intake without resorting to the old-school Abuela/Grandma way of eating liver!