Instructions

• Preheat the oven to 350°F. Lightly grease a muffin pan with coconut oil and set it aside.
• In a large mixing bowl, whisk together 1 egg (or egg replacer, prepared according to package directions), ¾ cup milk, ½ cup mashed banana, 1 Tablespoon nut butter, 1 Tablespoon melted coconut oil, and ½ teaspoon vanilla extract until smooth.
• Add 1.5 cups old-fashioned oats, ¾ teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt to the wet mixture. Stir until the oats and dry ingredients are evenly combined.
• Stir in ¼ cup chopped nuts, ¼ cup dried fruit, and ¼ cup mini chocolate chips until evenly distributed.
• Spoon the batter into the prepared muffin pan, dividing it between 8 wells (fill each about 3/4 full).
• Bake at 350°F for about 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean.
• Let the oatmeal cups cool in the pan for at least 10 minutes, then remove them to a wire rack to cool further or serve warm.
• To store, cool completely, place in a zip-top bag, and freeze for up to 1 month.