Preheat oven to 350°F. Spray standard muffin pan with non-stick cooking spray.
In a medium mixing bowl, whisk together oats, cocoa powder, cinnamon, baking powder, and salt.
In a large mixing bowl, stir together mashed bananas and peanut butter until combined.
Add egg and stir until well combined. Add honey, vanilla, and almond milk and stir until combined.
Stir the dry ingredients into the wet ingredients until combined.
Transfer batter to prepared muffin pan.
Bake for 23-25 minutes or until completely set.
Allow to cool for 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack.
Notes
Use non-stick cooking spray to lightly coat your muffin pan. If you prefer to use baking cups, spray the inside of the cups with non-stick cooking spray to keep the oatmeal cups from sticking to the paper.
Use a scoop to transfer the batter to the muffin pan. This will keep the oatmeal cups similar in size and ensure even baking time.
Cool the baked oatmeal cups in the pan for 10 minutes. This gives them time to finish setting up.