Description
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
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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
- Serving Size: 1 oatmeal cupcake
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg