Step 1

Preheat the oven to 350°F. Generously coat a muffin pan with non-stick cooking spray.

Step 2

In a large measuring cup, combine the milk and lemon juice. Let the mixture sit for 5 minutes while you prepare the batter.

Step 3

In a large bowl, whisk together the oats, sugar, shredded coconut, baking powder, salt and cinnamon. Add in the mashed banana, milk and lemon juice. Mix until combined. Fold in the egg and mix until batter is thoroughly combined.

Step 4

For flavor options – Divide prepared oat batter into 1-1 ¼ cup portions in separate bowls. Add the flavoring options to each bowl and mix until combined.

Step 5

Scoop about ⅓ cup flavored batter into each prepared muffin cup. Top with optional toppings. Bake until a toothpick inserted in the center comes out clean, about 25 minutes with egg or 30-35 minutes with flax egg.

Step 6

Cool oatmeal cups in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Step 7

Store cups in an airtight container in the refrigerator for up to 1 week.