Preheat the oven to 375ºF. Spray a 12-cup muffin pan with non-stick baking spray. Set aside. Beat together the mashed bananas, peanut butter, maple syrup, coconut milk, and vanilla in a large mixing bowl. Add the oats, quinoa flakes, shredded coconut, and salt.
Beat to combine. Spoon the oatmeal mixture into the muffin tins, filling ¾ of the way full. Sprinkle the tops with flaked coconut. Bake on the center rack for 25-30 minutes, until the cups have set. Cool in the pan for 10-15 minutes.
While cooling, whisk together the topping ingredients. Transfer the oatmeal cups to a plate or bowl, drizzle with the peanut butter syrup, and enjoy!