Pomegranate Oatmeal Snack Cups

1 small banana 2 large eggs 1/3 cup 100% pomegranate juice 1 teaspoon vanilla extract 1/2 cup unsweetened almond milk 2 cups quick cooking oatmeal (certified gluten-free if necessary) 1 teaspoon baking powder 1/3 cup pomegranate arils 2 tablespoons coconut oil, partly melted

First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray. Then, place banana in a medium size bowl and mash until smooth. Add the eggs, pomegranate juice, vanilla extract, and unsweetened almond milk. Whisk until combined. Add the oatmeal, baking powder, 1/3 cup pomegranate arils, coconut oil, and mix until smooth. Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (1/4 cup) on top. Bake at 350ºF for about 20 minutes.