Gluten Free Oatmeal Cups: Meal Prep

Instructions:

1. Pulse 1 cup (90g) of the rolled oats in your food processor. Stop when they look like coarse sand, not a fine powder.
2. Whisk the processed oat flour, the other 1 cup of whole oats, baking powder, cinnamon, and salt in a large bowl. Note: Mixing dry ingredients first prevents clumps of baking powder.
3. Mash the 2 ripe bananas in a separate bowl. Mash until smooth with only a few tiny lumps remaining.
4. Whisk the almond butter, maple syrup, vanilla extract, and egg into the banana mash. Stir until the mixture is velvety and smooth.
5. Pour the wet ingredients into the dry bowl. Fold gently with a spatula until no dry streaks remain.
6. Fold in the coconut flakes and chopped almonds. Do this slowly so you don't deflate the batter.
7. Divide the batter into 12 lined muffin cups. Use the back of a spoon to press the batter down slightly. Note: This removes air pockets that cause the cups to sink.
8. Bake at 350°F (175°C) for 25-30 minutes. Watch for the tops to turn mahogany colored and the edges to pull away from the liners.
9. Let the cups sit in the pan for 10 minutes. Transfer them to a wire rack to cool completely.