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oatmeal cups topped with chocolate chips stacked on a wire cooling rack

Baked Banana Oatmeal Cups {gluten-free & dairy-free}

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Scrumptious baked oatmeal cups infused with banana. Made with 9 ingredients, naturally sweetened, and perfect for making ahead of time!
Course Breakfast
Cuisine American
Keyword banana oatmeal cups, banana oatmeal muffins, easy banana oatmeal muffins
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 12 muffin cups
Calories 63
Author Kim Lee


  • 2 cups old-fashioned rolled oats gluten-free as needed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup mashed banana about 2 medium very ripe bananas
  • 2 egg whites or ⅓ cup liquid egg whites from a carton
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk any milk will work
  • Optional: 1 tablespoon Enjoy Life mini baking chips or any other favorite add-in like fruit, nuts and/or shredded coconut


  • Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  • In a large bowl, stir together oats, baking powder, cinnamon and salt.
  • Add mashed banana, egg whites, vanilla extract, milk and any other optional add-in, if using, to oat mixture and stir well to combine.
  • Fill muffin cups almost completely full with oatmeal mixture. The oatmeal cups will not rise. Add a few mini baking chips to each oatmeal cup, if desired.
  • Bake for about 30 minutes and until the center of each oatmeal cup is set. Allow to cool for 10 minutes before removing from muffin pan. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.


*Nutritional info calculated using Bob's Red Mill Gluten Free rolled oats, carton egg whites and 1 tablespoon Enjoy Life mini baking chips.
*I realize 1 tablespoon of chocolate chips doesn't sound like very much, but these are mini chips and I only added mine to the tops of the muffin cups. Feel free to add up to about 1/2 cup to the oat mixture, if desired.


Serving: 1muffin | Calories: 63kcal | Carbohydrates: 10.6g | Protein: 2.3g | Fat: 1.3g | Saturated Fat: 0.4g | Sodium: 79.2mg | Fiber: 1.7g | Sugar: 3g