In a large bowl, combine the oats, almonds, baking powder, salt and cinnamon.
In a smaller bowl, combine the egg, milk, vegetable oil, maple syrup, and vanilla extract.
Add the wet ingredients to the dry ingredients, mix it all together, and add in the banana.
Gently stir in blueberries.
Pour mixture into muffin pans and bake for 23-25 minutes until golden brown.
Let cool, serve, and enjoy!
Notes
These oatmeal cups will keep in the refrigerator for 2-3 days, or in the freezer for up to 1 month. Reheat in the microwave when you are ready to serve.