Description
These Breakfast Oatmeal Cupcakes To Go are a quick and wholesome morning treat, packed with rolled oats, mashed banana, and a hint of natural sweetness. Perfect for busy mornings, they are easy to bake, customizable with optional add-ins like chocolate chips or nuts, and convenient to eat on the go or freeze for later.
Ingredients
Scale
Main Ingredients
- 5 cups rolled oats
- 2 1/2 cups mashed banana
- 1 tsp salt
- 5 tbsp pure maple syrup (or agave, honey, or stevia equivalent amount)
- 2/3 cup mini chocolate chips (optional)
- 2 1/3 cups water (increase to 2 2/3 cups if using stevia)
- 1/4 cup oil, nut butter, or additional banana
- 2 1/2 tsp pure vanilla extract
Optional Add-ins
- Cinnamon
- Shredded coconut
- Chopped walnuts
- Ground flax or chia seeds
- Wheat germ
- Raisins
- Dried fruit
Instructions
- Preheat Oven: Preheat your oven to 380°F (193°C) and line 24 to 25 cupcake tins with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, salt, and any chosen optional add-ins such as cinnamon or nuts. Stir thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, mix the mashed bananas, pure maple syrup (or your chosen sweetener), water, oil or nut butter, and vanilla extract until well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and mix thoroughly until the batter is evenly combined. If desired, fold in mini chocolate chips at this stage.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow space for rising during baking.
- Bake: Place the cupcakes in the oven and bake for 21 minutes or until a toothpick inserted into the center comes out clean.
- Optional Broiling: For a slightly crispy top, broil the cupcakes for an additional 1 to 2 minutes. This step is optional.
- Cool: Allow the cupcakes to cool completely. For easy removal from liners, let them cool overnight.
- Store or Serve: Enjoy the oatmeal cupcakes immediately or freeze for a quick breakfast option on busy days. Reheat as needed before serving.
Notes
- These cupcakes can be customized with various add-ins such as nuts, seeds, dried fruit, or shredded coconut to suit your taste.
- Using stevia as a sweetener requires slightly more water to maintain the right batter consistency.
- Letting the cupcakes cool overnight helps prevent sticking to the liners.
- These can be frozen and reheated easily, making them a perfect grab-and-go breakfast item.
- Broiling is optional to add a crisp top but is not necessary for taste or texture.
