There are few things as uplifting as starting your day with a nourishing treat that feels both wholesome and a touch indulgent. That’s why Breakfast Oatmeal Cupcakes have quickly become my absolute go-to for busy mornings and lazy brunches alike. Imagine soft, golden, perfectly portable oatmeal baked into a cupcake shape, sweetened naturally by ripe bananas and a little maple syrup, all with the flexibility to add your favorite mix-ins—from juicy berries to melty chocolate chips. Whether you’re meal-prepping for the week or seeking a cozy snack, these Breakfast Oatmeal Cupcakes are here to brighten every morning.
Ingredients You’ll Need
This recipe keeps things delightfully simple and focuses on pantry staples that transform into something special. Each ingredient does its part in bringing texture, flavor, and a little warmth to every bite, so don’t be tempted to skip any of them!
- Old-fashioned rolled oats: The heart of the recipe, these give the cupcakes a chewy, hearty base and plenty of fiber.
- Baking powder: Adds a gentle lift so the cupcakes feel light instead of dense.
- Cinnamon: Brings subtle warmth and coziness that pairs beautifully with the bananas.
- Salt: Just enough to highlight the natural sweetness and deepen all the flavors.
- Mashed ripe bananas: Natural sweetness and moisture, as well as that unmistakable banana aroma—don’t use green bananas here!
- Unsweetened applesauce: Adds extra moisture and tenderness without overwhelming the flavor.
- Maple syrup or honey: A touch of liquid sweetness that keeps things refined-sugar-free while enhancing flavor.
- Vanilla extract: Rounds out the flavors and gives the cupcakes their classic, homey vibe.
- Milk (dairy or non-dairy): Helps bind everything together and keeps the cupcakes moist—choose your favorite kind.
- Add-ins (mini chocolate chips, chopped nuts, dried fruit, or berries): Completely optional, but perfect for putting your own spin on these cupcakes with a burst of extra color or crunch!
How to Make Breakfast Oatmeal Cupcakes
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners or give it a generous spritz of non-stick spray—this little step makes cleanup a breeze, and your cupcakes will pop out perfectly every time.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and stir together the rolled oats, baking powder, cinnamon, and salt. This dry mix sets the stage for the signature texture of Breakfast Oatmeal Cupcakes and ensures every bite is seasoned and spiced just right.
Step 3: Whisk the Wet Ingredients
In another medium bowl, mash your ripe bananas until smooth, then whisk in applesauce, maple syrup or honey, vanilla extract, and your milk of choice. The bananas and applesauce add sweet moisture, making these cupcakes tender without extra fat.
Step 4: Combine and Customize
Pour the wet mixture over the dry ingredients and stir until everything is just combined. This is the perfect moment to gently fold in your favorite add-ins—think chocolate chips, blueberries, cranberries, or crunchy pecans. This step lets you tailor the Breakfast Oatmeal Cupcakes to match your cravings or the season’s fruit.
Step 5: Fill and Bake
Divide the batter evenly among your prepared muffin cups so they’re about 3/4 full. Slide the tin into your preheated oven and bake for 25 to 30 minutes. You’re looking for lightly golden, set tops that spring back when you touch them. Let the cupcakes cool in the pan for five minutes before transferring them to a wire rack, letting their aroma fill your kitchen as they finish cooling.
How to Serve Breakfast Oatmeal Cupcakes
Garnishes
The best part about Breakfast Oatmeal Cupcakes is how welcoming they are to all kinds of finishing touches. A drizzle of almond butter, a dollop of Greek yogurt, a handful of extra berries, or even a sprinkle of cinnamon sugar can make each cupcake look and taste extra special. Serve warm for that cozy, straight-from-the-oven feeling.
Side Dishes
Pair your oatmeal cupcakes with fresh fruit, a smoothie, or a steaming mug of your favorite coffee or tea for a balanced morning meal. They’re also terrific next to scrambled eggs for a sweet-savory brunch spread, or tucked into a school or office lunch for a nourishing afternoon snack.
Creative Ways to Present
Try stacking a tower of Breakfast Oatmeal Cupcakes on a rustic cake stand for a beautiful brunch centerpiece, or wrap each one in parchment paper and twine for an on-the-go breakfast. If you’re feeling fun, mix up the add-ins in each liner so everyone gets a “surprise” flavor when they pick their cupcake!
Make Ahead and Storage
Storing Leftovers
One of the best features of these Breakfast Oatmeal Cupcakes is how well they store. Once fully cooled, keep them in an airtight container in the refrigerator for up to five days—they’re always ready for snacking or breakfasting at a moment’s notice.
Freezing
Looking to meal prep? Freeze your cupcakes in a single layer, then transfer to a freezer bag or container. They’ll keep beautifully for up to three months. Just pull out as many as you need the night before, and they’ll thaw in the fridge by morning.
Reheating
For that just-baked taste, pop cold or thawed Breakfast Oatmeal Cupcakes in the microwave for 20–30 seconds. If you prefer a little crisp, try warming them in a toaster oven. Serve warm for maximum coziness and flavor release!
FAQs
Can I make Breakfast Oatmeal Cupcakes gluten-free?
Absolutely! Simply use certified gluten-free rolled oats and check your mix-ins to ensure everything is gluten-free. The texture and taste will still be just as comforting and delicious.
Can I substitute the bananas with something else?
Yes, if you’re not a banana fan or want to mix things up, try using an equal amount of pumpkin puree or extra applesauce. Just keep in mind that the final flavor will be different but still delicious!
Are these sweet enough for kids?
The mild sweetness from bananas, applesauce, and maple syrup or honey is usually perfect for kids. If your crowd likes things a little sweeter, feel free to add a few extra mini chocolate chips to the mix—it’s always a hit!
How do I keep Breakfast Oatmeal Cupcakes from sticking to the liner?
I recommend using quality nonstick liners or spraying the pan and liners lightly with oil before adding the batter. Also, let the cupcakes cool a bit—they release more easily when not piping hot.
Can I double the recipe?
Definitely! This recipe doubles beautifully. Just make sure you have two muffin tins handy, and rotate their placement in the oven for even baking if possible.
Final Thoughts
If there’s ever been a breakfast worth leaping out of bed for, it’s these Breakfast Oatmeal Cupcakes. They’re warm, hearty, endlessly adaptable, and make your morning routines feel a little more special. Give them a try, get creative with the mix-ins, and prepare for a breakfast that everyone will look forward to—weekdays included!
Print
Breakfast Oatmeal Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 oatmeal cupcakes 1x
- Diet: Vegetarian, Gluten-Free (if using GF oats)
Description
These Breakfast Oatmeal Cupcakes are a nutritious and convenient option for a quick morning meal or snack. Packed with wholesome ingredients like oats, bananas, and applesauce, these portable treats are easy to make and can be customized with your favorite add-ins.
Ingredients
For the Oatmeal Cupcakes:
- 2 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or non-dairy)
- 1/2 cup add-ins such as mini chocolate chips, chopped nuts, dried fruit, or berries (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or by greasing well.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt.
- Prepare wet ingredients: In a separate bowl, whisk together mashed bananas, applesauce, maple syrup or honey, vanilla extract, and milk until smooth.
- Combine ingredients: Pour the wet mixture into the dry ingredients and mix until fully incorporated. Fold in any optional add-ins.
- Bake: Divide the batter into muffin cups and bake for 25–30 minutes until set and golden.
- Cool and serve: Let the oatmeal cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Great for meal prep or grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cupcake
- Calories: 130
- Sugar: 6g
- Sodium: 90mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
