Step 1

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.

Step 2

In a large bowl, stir together oats, baking powder, cinnamon and salt.

Step 3

Add mashed banana, egg whites, vanilla extract, milk and any other optional add-in, if using, to oat mixture and stir well to combine.

Step 4

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.

Step 5

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.