Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone cups, or generously spray with non-stick cooking spray. If you skip the liners, make sure to grease very well—these can stick!

Step 2: Mash the Bananas
In a medium bowl, mash your ripe bananas with a fork until mostly smooth. A few small lumps are fine—they’ll add texture. The riper and more spotted your bananas, the sweeter and more flavorful your cups will be.

Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, eggs, milk, honey (or maple syrup), vanilla extract, and melted coconut oil if using. Whisk everything together until well combined and smooth. The mixture should be liquidy—this is normal!

Step 4: Add Dry Ingredients
Add the rolled oats, baking powder, cinnamon, and salt directly to the wet ingredients. Stir with a large spoon until everything is evenly combined and all the oats are moistened. The batter will be thick and porridge-like, not pourable like regular muffin batter.

Step 5: Fold in Mix-ins
Gently fold in your chosen mix-ins (berries, chocolate chips, nuts, etc.). Reserve a small handful to press into the tops for a pretty presentation. Mix just until evenly distributed—don’t overmix or you’ll crush delicate berries.

Step 6: Fill Muffin Cups
Using a large spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups. Fill them nearly to the top—these don’t rise dramatically like regular muffins. Press a few extra mix-ins on top of each cup for visual appeal. If using berries, this ensures every cup has visible fruit on top.

Step 7: Bake
Bake for 25-30 minutes, until the oatmeal cups are set in the center and golden brown around the edges. They should feel firm when gently pressed in the center. A toothpick inserted in the center should come out mostly clean (a few moist crumbs are okay, but no wet batter).

Step 8: Cool and Remove
Remove the muffin tin from the oven and let the cups cool in the pan for 5 minutes. This cooling time is important—it allows them to set up and firm enough to remove without falling apart. After 5 minutes, carefully remove the cups from the tin and transfer to a wire rack to cool completely.

Step 9: Serve and Store
Enjoy warm, at room temperature, or cold from the fridge. These cups are delicious at any temperature! Store cooled cups in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.