Preheat your oven to 350°F (175°C) to get it ready for baking.
Grease a muffin tin with a little coconut oil or use silicone muffin liners for easy removal.
In a large mixing bowl, combine the almond milk, mashed bananas, nut butter, melted coconut oil, and vanilla extract. Whisk until smooth and well-combined.
In another bowl, mix together the oats, baking powder, cinnamon, and salt. Stir until everything is evenly distributed.
Pour the dry ingredients into the wet mixture and stir until combined. The mixture should be thick but pourable.
Fold in the chopped nuts, dried fruit, and mini chocolate chips. Customize these additions to your liking!
Scoop the oatmeal mixture into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the oatmeal cups to cool in the muffin tin for about 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!
