• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cups. Slightly oil the cups with olive oil.
• In a mixing bowl, add ripe bananas and measure 1 cup - about 2 large ripe bananas.
• Add the remaining ingredients: chia seeds, maple syrup, cinnamon, baking powder, oats, and vanilla extract.
• Stir to bring all ingredients together - it will look wet, and that's normal. Set it aside for 10 minutes at room temperature. Meanwhile, prepare the add-ons for each cup.
• Divide the batter evenly into 4 bowls - about 1/2 cup of batter in each bowl.
• In each bowl, add the ingredients for each flavor and stir to combine.
• Fill each muffin paper cup with the oatmeal batter and press well with a spoon to pack the oatmeal batter in the cup. This is important to prevent the cups from being too soft after baking.
• Bake in the center rack of the oven for 30-35 minutes or until golden brown.
• Cool down for 15 minutes in the pan then transfer for 30 minutes on a cooling rack. Don't skip cooling as the cups firm up with time.
• Store in the fridge to firm up perfectly and pop in a kid's lunchbox before school or serve as breakfast.

Storage

• Store up to 4 days in the fried or freeze up to 3 months in an airtight container. Thaw in the fridge the day before.