Directions:
Preheat the oven to 375°F and line a muffin pan with muffin liners or grease a muffin tin with butter or cooking spray.
In a medium bowl, add the rolled oats, ground cinnamon, baking powder and salt and stir to combine.
In a large bowl, add the mashed banana, brown sugar, eggs, milk, and vanilla extract and whisk until well combined.
Transfer the dry ingredients to the wet ingredients and gently fold together until well incorporated.
Divide the mixture evenly across a muffin tin, the batter should easily make 12 oatmeal cups, and transfer the muffin tin to the oven to bake for 25 minutes until golden brown.
Once the oatmeal cups have baked, remove them from the oven and allow them to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely.
The oatmeal cups can be served immediately or added to an airtight container, plastic bag, or individually wrapped and stored in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, once thawed, simply warm the oatmeal cups in the microwave for 1-2 minutes.
I await your comments! Enjoy!
