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Breakfast Oatmeal Cupcakes To Go

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These wholesome oatmeal cupcakes are packed with nutritious ingredients like rolled oats, banana, and maple syrup, making them the perfect quick and easy grab-and-go breakfast or snack. You can customize them with chocolate chips or raisins for added sweetness!

Ingredients

Scale
  • 2 1/2 cups rolled oats
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 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
  • 1/3 cup chocolate chips or raisins (optional)

Instructions

  • Preheat the Oven:
    Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
  • Prepare the Dry Ingredients:
    In a large bowl, mix together the rolled oats, salt, cinnamon, and baking powder.
  • Prepare the 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 Ingredients:
    Combine the wet ingredients with the dry ingredients and stir until just combined. If desired, fold in chocolate chips or raisins.
  • Fill the Muffin Tin:
    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 of a cupcake comes out clean.
  • Cool:
    Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can make these cupcakes ahead of time and store them in an airtight container for a few days or freeze them for longer storage.
  • For added flavor, you can also fold in chopped nuts or dried fruit.

Nutrition

Find it online: https://deliceflash.com/breakfast-oatmeal-cupcakes-to-go/