Imagine waking up to a kitchen that smells delightfully warm and sweet, with a healthy treat waiting just for you! That’s exactly what these Breakfast Oatmeal Cupcakes promise every single morning. Packed with wholesome oats, ripe bananas, cozy cinnamon, and just a touch of sweetness, they feel a little like dessert and a lot like a nourishing, on-the-go breakfast. If you love meals that are easy, make-ahead, and family-friendly, these cupcakes are about to star in your weekly rotation.
Ingredients You’ll Need
The beauty of these Breakfast Oatmeal Cupcakes is in their simplicity. Every ingredient pulls its weight, bringing flavor, moisture, or texture to each bite. Let’s walk through what you’ll need to whip up this crave-worthy breakfast.
- Old-fashioned rolled oats: These will be the hearty backbone of your cupcakes, giving them chew and naturally boosting fiber.
- Mashed ripe bananas (about 2 medium): The bananas add moisture, sweetness, and a lovely subtle flavor.
- Unsweetened applesauce: Keeps things extra moist with a hint of fruity tang, without piling on extra sugar.
- Maple syrup or honey: Brings sweetness and a touch of richness—use whichever you prefer, both work wonderfully.
- Milk of choice (dairy or non-dairy): Loosens the batter just enough and adds creaminess, feel free to use whatever you love!
- Large eggs: These bind everything together while adding a little lift for a cupcake-like texture.
- Vanilla extract: Brings out the best in all the other flavors and adds a comforting aroma.
- Cinnamon: That warm spiciness perks up each bite — cinnamon is the secret to that “bakery-fresh” feel.
- Baking powder: Lends a gentle rise so your cupcakes set up perfectly in the oven.
- Salt: Just a touch sharpens and balances the sweetness.
- Mini chocolate chips or raisins (optional): A handful stirs in a little fun—go with chocolate if you want extra treat vibes, or raisins for a wholesome twist.
- Chopped nuts (optional): Walnuts or pecans add crunch and a lovely nuttiness, but feel free to skip if you want a nut-free bite.
How to Make Breakfast Oatmeal Cupcakes
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a standard muffin tin with paper liners or lightly grease each cup. This simple step makes removing the Breakfast Oatmeal Cupcakes a breeze and helps them hold their shape.
Step 2: Mix the Wet Ingredients
In a big mixing bowl, mash the ripe bananas until mostly smooth. Add in the applesauce, maple syrup or honey, milk of your choice, eggs, and vanilla extract. Whisk everything together until you have a cohesive mixture that already smells incredible.
Step 3: Combine the Dry Ingredients
Stir in the rolled oats, cinnamon, baking powder, and salt. Mix just until everything looks well-blended—the oats will start soaking up the flavors and moisture almost instantly. If you’re using any add-ins like chocolate chips, raisins, or nuts, gently fold them in now.
Step 4: Fill and Bake
Divide the mixture evenly between the 12 muffin cups. Each one should be filled about three-quarters full. Pop the muffin tin into your preheated oven and bake for 25 to 30 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
Step 5: Cool and Enjoy
Let your Breakfast Oatmeal Cupcakes cool in the pan for about five minutes (this helps them firm up), then transfer them to a wire rack to cool completely. Once cooled, these little breakfast gems are ready to devour—or store away for those busy mornings.
How to Serve Breakfast Oatmeal Cupcakes
Garnishes
Dress up your Breakfast Oatmeal Cupcakes with a sprinkle of extra cinnamon, a light drizzle of honey or maple syrup, or even a dollop of Greek yogurt. For a fun treat, dust them with a tiny bit of powdered sugar—kids (and adults) love it!
Side Dishes
Pair these Breakfast Oatmeal Cupcakes with fresh fruit like berries, orange slices, or chopped apples for a more rounded breakfast plate. They also go beautifully with a mug of coffee, tea, or a smoothie—perfect for a gentle start to the day.
Creative Ways to Present
Turn a batch of Breakfast Oatmeal Cupcakes into a brunch board featuring nut butters, jams, and sliced fruit for easy DIY toppings. Pack them into lunchboxes or arrange them on a cake stand for a breakfast buffet spread—the options are endless and always crowd-pleasing!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Breakfast Oatmeal Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to five days, making for a quick, nutritious grab-and-go breakfast all week long.
Freezing
Want to make a big batch? These cupcakes freeze beautifully! Simply place cooled cupcakes in a freezer-safe zip-top bag or container. They’ll keep their flavor and texture for up to three months. Just let them thaw overnight in the fridge or on the counter for a couple of hours before eating.
Reheating
For warm, just-baked flavor, pop your Breakfast Oatmeal Cupcakes in the microwave for 15-20 seconds straight from the fridge. If you’re heating from frozen, give them a quick zap in the microwave for 30 seconds to a minute until soft and gently warm.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats give the best texture, but if you only have quick oats, they’ll work in a pinch. Just know your cupcakes may be a little softer and more cake-like.
Can I make Breakfast Oatmeal Cupcakes vegan?
Absolutely! Swap the eggs for flax eggs and use your favorite non-dairy milk. If you use maple syrup instead of honey, you’ll have a totally plant-based treat—ideal for everyone.
Are these gluten-free?
Yes, simply use certified gluten-free rolled oats and you’ve got a gluten-free version of Breakfast Oatmeal Cupcakes. Always double-check your labels, of course!
Can I substitute the bananas or applesauce?
Definitely. Pumpkin puree is a fantastic swap for the bananas, adding a cozy, autumn-inspired twist. Plain yogurt can replace the applesauce for a tangy note and extra protein boost.
How long do these stay fresh?
If stored in a sealed container in the fridge, Breakfast Oatmeal Cupcakes will keep well for up to five days. For longer storage, pop them in the freezer and enjoy within three months.
Final Thoughts
These Breakfast Oatmeal Cupcakes have a permanent spot in my kitchen—they’re so easy, versatile, and downright delicious. If you’re looking for a breakfast that can keep up with your mornings (and tastes amazing at any hour), give these a try. You might just find yourself baking double batches every weekend!
Print
Breakfast Oatmeal Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 oatmeal cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes are a delicious and convenient way to enjoy a wholesome breakfast on the go. Packed with oats, ripe bananas, and a hint of sweetness, these cupcakes are perfect for busy mornings or as a snack any time of the day.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1/2 cup milk of choice (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients:
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup mini chocolate chips or raisins (optional)
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix the ingredients: In a large bowl, combine oats, mashed bananas, applesauce, maple syrup, milk, eggs, vanilla, cinnamon, baking powder, and salt. Mix well.
- Add extras: Fold in chocolate chips, raisins, or nuts if desired.
- Bake: Divide the mixture into muffin cups and bake for 25-30 minutes until set.
- Cool and serve: Let the cupcakes cool in the pan before transferring to a wire rack.
Notes
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave for a quick breakfast.
- Variations: Substitute bananas with pumpkin puree or applesauce with yogurt.
Nutrition
- Serving Size: 1 oatmeal cupcake
- Calories: 130
- Sugar: 7g
- Sodium: 90mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
