Start your mornings effortlessly with these healthy breakfast oatmeal cupcakes! Prep once and enjoy a wholesome, delicious breakfast all month long.
Ingredients
- 5 cups rolled oats
- 2 1/2 cups mashed banana (or a banana-free alternative)
- 1 tsp salt
- 5 tbsp pure maple syrup, agave, honey, or stevia (adjust to taste)
- 2/3 cup mini chocolate chips (optional)
- 2 1/3 cups water (increase to 2 2/3 cups if using stevia)
- 1/4 cup oil, nut butter, or additional mashed banana
- 2 1/2 tsp pure vanilla extract
- Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flaxseed, chia seeds, wheat germ, raisins, or dried fruit.
Instructions
- Preheat oven: Set to 380°F (190°C) and line 24-25 cupcake tins with liners.
- Mix dry ingredients: In a large bowl, combine rolled oats, salt, and any optional dry add-ins like cinnamon or nuts. Stir well.
- Combine wet ingredients: In a separate bowl, mix mashed banana, water, sweetener, oil (or nut butter), and vanilla extract until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir until fully combined.
- Fill and bake: Divide the batter evenly among the cupcake liners. Bake for 21 minutes. For a slightly crispier top, broil for 1-2 minutes at the end (optional).
- Cool and enjoy: Let the oatmeal cupcakes cool completely, preferably overnight, to prevent sticking to the liners.
Serving & Storage
- Enjoy immediately or freeze for later.
- Reheat for a quick, grab-and-go breakfast on busy mornings!
These oatmeal cupcakes are versatile, customizable, and perfect for meal prep. Adjust sweetness or toppings to suit your taste, and enjoy a nutritious start to your day!
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