Preheat oven to 325° F. and generously spray a standard muffin pan with cooking spray.

In a large bowl stir together the oats, peanuts, cinnamon and salt until combined.

In a small microwave safe bowl add the peanut butter and honey and microwave 10-15 seconds so they can easily be whisked together. Don't let the mixture get hot. Whisk the vanilla into the peanut butter mixture then pour it in with the dry ingredients, add in the egg white. Use a rubber spatula to stir everything together until it's all coated.

Divide the oat mixture evenly into the prepared muffin pan and use parchment or wax paper to firmly press it into the bottom and up the sides of the muffin cup. Bake for 14-16 minutes or until the edges are browned and crisp, cool completely in the muffin pan.

In a large bowl whisk together all of the ingredients for the peanut butter yogurt until smooth. Cover the bowl with plastic wrap and store in the refrigerator until ready to use.

Once the granola cups have cooled remove from the pan and fill with the peanut butter yogurt. Top with banana slices, drizzle with melted dark chocolate and sprinkle with chopped peanuts. Serve immediately to prevent the cups from becoming soft.