Wholesome oatmeal cupcakes packed with nutritious ingredients, perfect for a quick grab-and-go breakfast or snack.
Ingredients:
2 1/2 cups rolled oats
1/2 tsp salt
1/2 tsp cinnamon
1 tsp baking powder
1/2 cup mashed banana or applesauce
1 3/4 cups milk of choice
1/4 cup maple syrup or honey
1/4 cup nut butter or oil (optional)
1 tsp pure vanilla extract
1/3 cup chocolate chips or raisins (optional)
Directions:
Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
In a large bowl, mix together the rolled oats, salt, cinnamon, and baking powder.
In a separate bowl, whisk together the mashed banana or applesauce, milk, maple syrup or honey, nut butter or oil (if using), and vanilla extract.
Combine the wet ingredients with the dry ingredients and stir until just combined. If desired, fold in chocolate chips or raisins.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 12 oatmeal cupcakes
Breakfast Oatmeal Cupcakes To Go
- Total Time: 35 minutes
- Yield: 12 oatmeal cupcakes
- Diet: Vegetarian
Description
Start your day with these wholesome Breakfast Oatmeal Cupcakes To Go! Packed with rolled oats, banana, and optional add-ins like chocolate chips or raisins, they’re the perfect grab-and-go breakfast or snack that’s nutritious and delicious.
Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup mashed banana or applesauce
- 1 3/4 cups milk of choice
- 1/4 cup maple syrup or honey
- 1/4 cup nut butter or oil (optional)
- 1 tsp pure vanilla extract
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the rolled oats, salt, cinnamon, and baking powder.
- In a separate bowl, whisk together the mashed banana or applesauce, milk, maple syrup or honey, nut butter or oil (if using), and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Optionally, fold in chocolate chips or raisins.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the oatmeal cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 5 days, or freeze for up to 3 months for a quick breakfast option.
- For a flavor twist, try adding a pinch of nutmeg or a tablespoon of chia seeds.
- Use non-dairy milk for a vegan-friendly version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
