Banana Baked Oatmeal Cups with Chocolate Chips

Banana Baked Oatmeal Cups With Chocolate Chips is about to become your new favorite breakfast recipe or morning snack. These healthy oatmeal muffins use pantry staples and ripe bananas, so you likely have everything to bake a batch right now. 

This new banana baked oatmeal with chocolate chips is sure to become a regular in your breakfast rotation. It’s sweet and tastes dessert-like but is also wholesome enough for a healthy breakfast. The best part is these baked oatmeal cups are portable, so throw one in your bag on the way to work.

Want some other options? Try these different baked oatmeal variations: Blueberry banana baked oatmeal, pumpkin baked oatmeal, and carrot cake baked oatmeal are just a few of our favorite baked oatmeal recipes.

Reasons You’ll Love This Healthy Carrot Cake Recipe

  1. It uses wholesome ingredients. You’ll never know this carrot cake has whole grain flour, coconut oil, and reduced sugar. 
  2. Moist and delicious. My mom is a carrot cake expert, and she says this is the best! Just saying, the flavors and texture are outstanding.
  3. Easy to bake with simple pantry ingredients. I’d bet most of the ingredients are in your kitchen right now. All you have to do is mix everything and bake!
  4. You can make it ahead of time. Believe it or not but this healthy carrot cake gets better by the day. You can also freeze carrot cake for a portion-controlled snack later on. I’ll give make-ahead and freeze tips below.
Banana and Chocolate Chip Baked Oatmeal Cups 202 calories and 6 weight watchers points plus

Banana and Chocolate Chip Baked Oatmeal Cups

4.8 from 24 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Calories: 202kcal

Author: Organize Yourself Skinny


  • 3 cups rolled oats or old fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 1 cup mashed banana 2 bananas
  • 2 teaspoons pure vanilla extract
  • 1 cup 1% milk
  • ¼ cup melted coconut oil
  • 1 cup mini chocolate chips
  • Cooking spray.


  • Preheat oven to 350.

  • In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.

  • Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.

  • Slowly whisk in the milk and coconut oil.

  • Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.

  • Slowly stir in the chocolate chips.

  • Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.

  • Bake for 30 minutes or until the tops are slightly brown.

  • Let cool for 5 minutes. Enjoy with a little pure maple syrup.


Make ahead instructions Bake oatmeal cups completely and let cool. Then wrap each one individually in plastic wrap, place in a freezer bag, and freeze. Warm up in the microwave. First, remove plastic wrap. Then place on a microwave safe dish and heat up for 2 minutes on high. Put a coffee mug of water in while it heats up. This keeps it from drying out.


Serving: 1g | Calories: 202kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Fiber: 1g | Sugar: 6g

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