Spray muffin tins with gluten-free cooking spray or use muffin liners.
In a large bowl mash bananas.
Add whisked eggs, pure vanilla extract and honey and stir to combine.
Add gluten-free oatmeal, salt and cinnamon and stir to combine.
Add milk and fully combine.
Add either ½ cup of mini chocolate chips, blueberries or apples to the batter and stir to combine. For the chopped apples: sprinkle chopped apples with cinnamon and stir to coat before adding to the batter. You can also add a teaspoon of lemon juice to the apples and cinnamon mixture as well.
Scoop batter into muffin tins and top with remaining ½ cup of mini cholate chips, blueberries or apples.
Bake for 20 minutes.
Mama says, "Always check your labels!"Oatmeal cups can be made up ahead of time and kept in the fridge or freezer.