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Breakfast Oatmeal Cupcakes To Go

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Start your day with a wholesome, grab-and-go breakfast! These Breakfast Oatmeal Cupcakes are packed with nutritious ingredients, featuring oats, banana or applesauce, and a touch of sweetness from maple syrup. Whether you’re in need of a quick snack or a healthy morning meal, these oatmeal cupcakes are the perfect solution.

Ingredients

Scale

  1. Dry Ingredients:

    • 2 1/2 cups rolled oats
    • 1/2 tsp salt
    • 1/2 tsp cinnamon
    • 1 tsp baking powder

    Wet Ingredients:

    • 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

    Optional Add-ins:

    • 1/3 cup chocolate chips or raisins

Instructions

  • Preheat Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder.
  • Mix Wet Ingredients: 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 Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in chocolate chips or raisins.
  • Spoon Batter: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • These cupcakes are a great option for meal prep and can be stored in an airtight container for several days.
  • Swap in your favorite add-ins like nuts, seeds, or dried fruit for variety.
  • For a vegan version, use flax eggs instead of regular eggs and your favorite plant-based milk.

Nutrition

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