Step 1

Pre-heat oven to 375 degrees F.  To a large bowl, add the bananas and mash them well with a fork.  Next, add in the milk, maple syrup, coconut sugar, flax seed and vanilla extract.  Whisk everything together until combined and then add in the oats, cinnamon, baking powder and salt.  Mix again and then let sit for about 10 minutes, until oats have soaked up some of the liquid.

Step 2

Grease a muffin pan well and then use a 1/4 cup scoop to scoop the oatmeal batter into the muffin tin.  A heaping 1/4 cup should use up all the batter when added to all 12 spots of the muffin tin.

Step 3

Top each muffin cup with about one teaspoon of nutella.  I like to use a toothpick to swirl the nutella around a bit and lightly press it into the oatmeal mixture.  Place oatmeal cups in the oven and bake for about 30-40 minutes until firm to the touch and cooked through.  Remove from the oven and allow to cool in the muffin pan for about 10 minutes, before transferring to a wire rack to cool completely.  If you have greased your muffin tin well, they will be pretty easy to get out.  I usually just use a knife to help loosen them up.