Preheat oven to 350°F. Spray a muffin pan with non stick cooking spray or add cupcake liners.
In a large bowl, combine all dry ingredients thoroughly: 3 cups old fashioned rolled oats, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
On a plate mash the two ripe bananas with a fork until very mushy.
In a medium bowl, beat the 4 eggs with a fork. Add in the mashed banana, 1 cup milk, ¼ cup honey and 1 tsp vanilla extract. Mix everything together.
Pour the wet ingredients into the dry ingredients bowl, and combine thoroughly. Let this mixture sit for 15-20 minutes to allow the oats to absorb as much liquid as possible.
Double Chocolate (makes 2):
Add ⅓ cup of the oat base to a small bowl. Stir in 1 Tbsp cocoa powder and mix thoroughly. Scoop ¼ cup of batter into one muffin cup and pour the rest in another. Sprinkle the tops with ½ Tbsp chocolate chips each.
Apple Cinnamon (makes 2):
Add ½ cup of oat base to a small bowl. Stir in ¼ cup chopped apple and 1 tsp cinnamon. Scoop ¼ cup of batter into one muffin cup and pour the rest in another. Sprinkle cinnamon on top of each.
Blueberry Coconut (makes 2):
Add ½ cup of the oat base to a small bowl. Stir in ¼ cup blueberries and 1 Tbsp shredded coconut. Scoop ¼ cup of batter into one muffin cup and pour the rest in another.
Peanut Butter and Jam (makes 2):
Add ½ cup of the oat base to a small bowl. Stir in 2 Tbsp peanut butter. Scoop ¼ cup of batter into one muffin cup and pour the rest in another. Make a well in the center of the batter, then add 1 tsp jam to each.
Cranberry Orange (makes 2):
Add ½ cup of the oat base to a small bowl. Stir in ¼ cup dried cranberries and 2 tsp of orange zest. Scoop ¼ cup of batter into one muffin cup and pour the rest in another.
For All muffins:
Add the muffin pan to the oven and bake for 25-30 minutes at 350℉ or until the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes:
How To Zest an Orange: wash the outside of a large orange thoroughly. Using a cheese grater, grate the orange rind to create finely shredded orange peel. Store Leftovers:
Fridge: Add oat cups to an air-tight container and store them in the fridge for up to one week.
Freezer: Seal oat cups in a freezer bag and freeze for up to 3 months.
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi