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
