Preheat oven to 350 degrees.
Combine the rolled oats and baking soda in a mixing bowl.
Mash the banana.
Combine the banana and liquid ingredients together.
Add the liquid ingredients to the dry ingredients.
Mix in the mini chocolate chips.
Pour the mixture into a muffin pan.
Bake oatmeal cups for about 25 minutes, or until edges are slightly browned.
Serve and enjoy, or store in refrigerator for up to two weeks!