These high protein oatmeal cups are perfect for an on-the-go breakfast!
Preheat your oven to 350 degrees F. Spray a muffin tin (or use liners) with cooking spray and set aside.
In a large mixing bowl, whisk the spotty bananas (or sweet potato or apples and apple sauce), ground flax and almond milk.
Add in the rest of the ingredients and whisk until just combined.
Pour the batter evenly into the prepared muffin molds.
Place the muffins in the oven to bake for 16-18 minutes.
Let the muffins completely cool before removing them from the muffin tin. Store in an airtight container in your refrigerator for up to 3 days. Store in your freezer for up to 3 months.