Description
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
- Serving Size: 1 oatmeal cupcake
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg