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Banana Nut Baked Oatmeal Cups

These baked oatmeal cups with bananas and nuts are a delicious solution for busy mornings. Prep them ahead of time and enjoy all week!
Course Breakfast Occasion, Snack
Cuisine American
Keyword Baked Oatmeal Cups, Banana Nut, Oats
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 155kcal
Author Cara Harbstreet

Equipment

  • Mixing Bowl, large
  • Mixing Bowl, medium
  • Muffin Tin
  • Cupcake Liners
  • Measuring Cups
  • Measuring Spoons

Ingredients

Dry Ingredients

  • 1 2/3 cup Quaker Old-Fashioned Oats
  • 1/2 cup oat flour
  • 2 tbsp ground flax
  • 1 1/2 tsp baking powder
  • 1 tsp cardamom
  • 3/4 tsp kosher salt
  • 1/2 tsp nutmeg

Wet Ingredients

  • 3/4 cup mashed bananas about two medium bananas
  • 4 tbsp brown sugar
  • 3/4 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans

Instructions

  • Preheat the oven to 350 degrees F. Prepare a muffin tin by lining with cupcake liners or spraying with a nonstick cooking spray. 
  • To make the oat flour, measure Quaker Old-Fashioned oats into a food processor. Pulse until you get a fine, flour-like consistency. Measure the oat flour and remaining dry ingredients into a large mixing bowl. Whisk gently to combine, then. set aside. 
    Overhead view of dry ingredients for Banana Nut Baked Oatmeal Cups, before and after stirring
  • In a second mixing bowl, combine the wet ingredients. Whisk together to combine.
    Overhead view of a clear glass mixing bowl with a measuring cup of milk and uncracked eggs, next to the same mixing bowl with the wet ingredients whisked together
  • Carefully add the wet ingredients to the dry ingredients. Fold together to combine, being careful not to overmix the batter. It will appear sticky and scoopable. Transfer the batter into the prepared muffin tin. 
  • Bake at 350 degrees F for 30 minutes or until the tops begin to brown. Insert a toothpick into the center to test doneness. If it comes out clean, the muffins are fully baked. 
  • Transfer the muffins to a cooling rack. Allow to cool slightly, then serve or transfer to storage containers.

Notes

If storing, place in a sealed storage container or bag. Muffins will last up to 5 days in the refrigerator or three months in the freezer. To thaw, set out for several hours or overnight. 
 

Nutrition

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 228mg | Potassium: 181mg | Fiber: 3g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg