Step 1

Preheat oven to 350°F. Spray a muffin pan with non stick cooking spray or add cupcake liners.

Step 2

In a bowl, combine all dry ingredients thoroughly: rolled oats, baking powder, cinnamon, nutmeg, and sea salt.

Step 3

On a plate mash banana with a fork until very mushy.

Step 4

Beat the 4 eggs in a bowl with a fork.

Step 5

Add mashed banana, beaten eggs, milk, maple syrup and vanilla extract to the oat mixture. Stir everything together and let sit 10 minutes to thicken.

Step 6

Add 1/2 cup of oat base to a small bowl. Stir in 1 Tbsp cocoa powder and mix thoroughly. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another. Sprinkle tops with a few chocolate chips.

Step 7

Add 1/2 cup of oat base to a small bowl. Stir in 1/4 cup apple (diced small) and 1 tsp cinnamon. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another. Sprinkle cinnamon on top of each.

Step 8

Add 1/2 cup of the oat base to a small bowl. Stir in 1/4 cup blueberries and 1 Tbsp shredded coconut. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another.

Step 9

Add 1/2 cup of the oat base to a small bowl. Stir in 2 Tbsp nut butter. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another. Make a well in the center of batter, then add 1 tsp jam to each.

Step 10

Add 1/2 cup of the oat base to a small bowl. Stir in 1/4 cup dried cranberries and 2 tsp of orange zest. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another.

Step 11

Add muffin tin to oven and bake for 30-35 minutes or until edges are golden brown and inside is cooked. Let cool 10 minutes, then serve.