Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome and delicious start to your day, combining rolled oats, mashed banana or applesauce, and warm cinnamon baked into convenient, portable cupcakes. Perfect for busy mornings, they are lightly sweetened with maple syrup or honey and can be customized with chocolate chips or raisins for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
Wet Ingredients
- 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
Add-ins
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder, stirring to distribute all ingredients evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the mashed banana or applesauce, milk of choice, maple syrup or honey, nut butter or oil if using, and pure vanilla extract until well blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix. Fold in chocolate chips or raisins if you like.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a vegan option, use plant-based milk and maple syrup instead of honey.
- The nut butter or oil is optional but adds moistness and richness to the cupcakes.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm in the microwave for 20-30 seconds or enjoy cold as a quick breakfast or snack.
- Feel free to swap rolled oats for gluten-free oats if you require a gluten-free recipe.
