Cinnamon Banana Protein Baked Oatmeal Cups

1.Preheat your oven to 190°C (375°F). Lightly grease a standard 12-cup muffin tin or line it with paper liners.

2.In a large mixing bowl, thoroughly mash the ripe bananas until smooth. Add the milk, olive oil, eggs, and vanilla extract to the mashed banana. Whisk until well combined.

3.In a separate medium bowl, whisk together the rolled oats, protein powder, cinnamon, baking powder, and salt. Ensure the protein powder is evenly distributed to prevent clumps.

4.Gradually add the dry oat mixture to the wet ingredients. Stir until just combined. Do not overmix; a few lumps are acceptable. If using, gently fold in the chopped nuts or chocolate chips.

5.Let the mixture rest for 5 minutes. This allows the oats to begin absorbing the liquid, resulting in a denser, cake-like texture.

6.Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. They will rise slightly during baking.

7.Bake for 20 to 25 minutes. The cups are done when the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine due to the banana and protein content).

8.Remove the tin from the oven and let the oatmeal cups cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up.

9.Serve warm or store cooled cups in an airtight container in the refrigerator for up to 5 days, ideal for meal prepping.