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
Scale
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
