Preparation Steps:

• Step 1: Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking.
• Step 2: If using parchment liners, line the muffin tin with them. Alternatively, grease the muffin tin with a little oil to prevent sticking.
• Step 3: In a large mixing bowl, combine the rolled oats and salt. Stir well to ensure the salt is evenly distributed.
• Step 4: In another bowl, mash the bananas until smooth. Then add the maple syrup (or chosen sweetener), oil or nut butter, vanilla extract, and the water. Mix until well combined.
• Step 5: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix, as this can lead to denser cupcakes.
• Step 6: If you’d like to include mini chocolate chips or any other optional add-ins, fold them into the batter gently.
• Step 7: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
• Step 8: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
• Step 9: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Your Breakfast Oatmeal Cupcakes To Go are now ready to be enjoyed!