Baked Oatmeal Cups

1-1/2 c. rolled oats
2 T. plus 1 t. oat flour
1 T. ground chia seeds
1/2 t. cinnamon
1/4 t. baking soda
Dash of sea salt
1/2 c. mashed banana
1/4 c. maple syrup
1 t. molasses
1-1/2 T. chocolate chips
1 T. pumpkin seeds (pepitas)

Preheat oven to 350 degrees. Line 8 muffin cups with muffin papers.

In a large bowl, mix together oats, oat flour, ground chia seeds, cinnamon, baking soda, and salt.

In a separate small bowl, stir together banana, maple syrup, and molasses. Add banana mixture to flour mixture; stir to combine. Stir in chocolate chips and pepitas. Spoon about 1/3 c. batter into each lined muffin cup. Use a spatula to lightly pack the batter.

Bake 20 minutes. Transfer pan to a wire rack and cool 5 minutes. Remove cups from pan; cool completely on wire rack. Serve warm or at room temperature.

Makes 8 cups.

Adapted from Forks Over Knives, Summer 2019, p. 39.