These easy, healthy breakfast cups are perfect of meal prepping ahead for a busy week!
Preheat the oven to 350F. Line a muffin pan with muffin liners.
In a medium bowl, combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a different bowl, crack two eggs. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.
Slowly whisk in the milk and coconut oil.
Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
Slowly stir in the chocolate chips.
Divide the oatmeal mixture among 12 muffin tins. Press the mixture down with a spoon so all the oats are covered with liquid.
Bake for 30 minutes or until the tops are slightly brown. Let cool for 5 minutes.
Bake oatmeal cups as normal. Once they have completely cooled wrap in plastic wrap and freeze until ready to consume. When ready to consume, unwrap the plastic wrap and place muffin in microwave next to a cup of water. Cook on high for about 2 minutes, the water will prevent the oatmeal cup fro becoming dry.