Description
If busy mornings often mean skipping breakfast or grabbing something less-than-nutritious, these Breakfast Oatmeal Cupcakes To Go are about to change your routine for good.
Ingredients
- 2 cups rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 cup mashed banana (or unsweetened applesauce)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 3/4 cups milk (dairy or non-dairy)
- Optional add-ins: chopped nuts, raisins, mini chocolate chips, blueberries, shredded zucchini, grated apple
Instructions
Step 1: Preheat your oven
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2: Mix dry ingredients
In a large mixing bowl, stir together oats, salt, cinnamon, and baking powder.
Step 3: Combine wet ingredients
In another bowl, whisk mashed banana, maple syrup, vanilla, and milk until smooth.
Step 4: Mix and combine
Pour the wet mixture into the dry. Stir until fully incorporated. Fold in any desired add-ins.
Step 5: Portion and bake
Spoon the mixture evenly into the muffin cups (they will be quite full). Bake for 25–30 minutes or until tops are golden and set.
Step 6: Cool and store
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe bananas for natural sweetness
- Don’t overbake—watch closely after 25 minutes
- Mix wet and dry separately before combining
- Let the batter sit for 5 minutes before scooping for better absorption
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 110
- Sugar: 6g
- Fat: 2g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
Keywords: Breakfast Oatmeal