1-First, preheat your oven to 350°F (175°C) and grease or line a muffin tin to get ready for baking. This step helps prevent sticking and ensures even cooking. Once your oven is heating, you can move on to the mixing.

2-Next, in a large bowl, mash the ripe bananas thoroughly until smooth, then mix in the peanut butter until fully combined for a creamy base. This creates the foundation of flavor for your peanut butter banana oatmeal cups. Adding the rolled oats, baking powder, and salt next helps distribute the ingredients evenly for a consistent texture.

3-Now, incorporate the almond milk, maple syrup, and vanilla extract into the mixture, blending until you achieve a uniform batter. Pour this batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow for rising. Bake in the preheated oven for 20-25 minutes or until the tops turn golden brown and a toothpick inserted comes out clean.

4-After baking, let the oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for better texture. For adaptations, ensure ingredient substitutions align with dietary requirements, such as plant-based milk or gluten-free oats. Serve warm or at room temperature, optionally garnished with additional peanut butter or sliced banana for enhanced flavor, making your peanut butter banana oatmeal cups even more enjoyable.