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
Scale
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
