Step 1: Preheat Oven
Preheat your oven to 380°F (193°C). Line 24–25 muffin tins with paper liners or silicone molds. (If using paper, lightly spray to reduce sticking.)

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats, salt, and any optional dry add-ins (like cinnamon, flax, or coconut). Stir well to distribute evenly.

Step 3: Combine Wet Ingredients
In a separate medium bowl, mash the bananas (if not already mashed). Stir in the maple syrup or sweetener, water, oil/nut butter, and vanilla extract until smooth.

Step 4: Combine Wet & Dry
Pour the wet mixture into the dry oat mixture. Stir thoroughly to ensure the oats are evenly coated and everything is well incorporated.

Step 5: Add Chocolate Chips & Extras
Fold in the mini chocolate chips (if using) and any chopped nuts or dried fruit you’d like to include. Stir gently to distribute throughout the batter.

Step 6: Fill the Muffin Tins
Spoon the mixture into the prepared muffin liners, filling each cup close to the top. The mixture won’t rise much, so it’s okay to fill generously.

Step 7: Bake
Bake in the preheated oven for 21–25 minutes, or until the tops are firm and lightly golden.
Optional: For a slightly crispy top, broil for 1–2 additional minutes—just keep a close eye to avoid burning.

Step 8: Cool and Enjoy
Let the cupcakes cool in the pan for at least 10 minutes before removing. For best results (and easier liner removal), allow to cool completely or overnight.