Baked Oatmeal Cups

Preparation

1. Step 1

   Heat oven to 350 degrees. Generously coat a standard muffin tin with nonstick spray or line with paper liners.

2. Step 2

   In a small skillet, combine the almonds and coconut. Cook over medium-low heat, tossing often, until the coconut is golden brown and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate and set aside to cool.

3. Step 3

   In a large bowl, whisk together the oats, baking powder, cinnamon and salt. In another bowl, combine the bananas, eggs, maple syrup and vanilla, and whisk until incorporated. Stir in the milk.

4. Step 4

   Pour the wet ingredients into the dry ingredients and stir until well combined. Whisk in the almond butter, then add the cranberries and all but about 3 tablespoons of the almonds and coconut mixture, and mix well.

5. Step 5

   Let the batter rest for 15 minutes, until slightly thickened. Spoon the batter into the muffin cups, filling them to the top, and sprinkle with the reserved almond and coconut mixture. Bake for 25 to 30 minutes, until the muffin cups have risen slightly and are firm to the touch.

6. Step 6

   Cool in the pan for 15 minutes, then carefully transfer to a wire rack and let cool completely. The cups will keep for up to 3 days stored in a sealed container in the refrigerator.