Preheat the oven to 350°F. Grease a muffin pan with coconut oil. Combine the oats, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, combine the coconut oil, mashed banana, almond milk, and maple syrup. Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and stir well. Pour the mixture into the prepared muffin pan, and add sliced banana to the tops of each oatmeal cup before baking. Bake for 22–25 minutes until the cups are a golden brown. Eat immediately or store in the refrigerator for 2 days or in the freezer for up to 1 month. Reheat before serving.

Chocolate Chip Alternative
Use ½ cup walnuts instead of (or in addition to) the chocolate chips.

Excerpt from Whole Food Energy by Elise Museles. Courtesy of Barron’s Educational Series ©2016