• Preheat the oven to 350°F and grease a muffin tin generously with cooking spray.
• In a large bowl, stir together the oats, baking powder, cinnamon and light brown sugar.
• In a separate small bowl, whisk together the mashed banana, milk, eggs, melted butter and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and mix just until combined. Divide the mixture among the muffin cups, filling them full. 
• Bake the oatmeal cups for 25 to 30 minutes or until they are golden brown on top. Remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to cool completely. 
• Top the cooled oatmeal cups with your choice of fresh or dried fruit, chopped nuts, toasted coconut or maple syrup. 

Kelly's Notes:

• You can replace the mashed banana with any other type of mashed fruit, such as applesauce or pumpkin purée. 
• Any variety of milk works well, including all dairy versions (whole, reduced fat or nonfat), as well as almond milk or other dairy-free alternatives. 
• To freeze the Baked Oatmeal Cups, wrap them individually in plastic wrap and place them in a sealable plastic bag. When ready to serve, remove them from the bag, unwrap the plastic wrap and heat them in the microwave for 30 to 60 seconds until warmed through.
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