If you are looking for a delightful way to start your day with something wholesome and bursting with flavor, this Breakfast Oatmeal Cupcakes Recipe is your new best friend. These cupcakes blend the heartiness of oats with the natural sweetness of ripe bananas and a hint of warm cinnamon, creating a perfect morning treat that feels indulgent but is packed with nourishing ingredients. Whether you need a grab-and-go breakfast or a cozy morning snack, these cupcakes bring comfort and energy in every bite.
Ingredients You’ll Need
To make these scrumptious Breakfast Oatmeal Cupcakes, you only need simple pantry staples that come together beautifully to create a moist, flavorful, and wholesome cupcake. Each ingredient plays a crucial role in building texture, sweetness, or that perfect hint of spice.
- Ripe bananas: Naturally sweet and creamy, they keep the cupcakes moist and add a subtle fruity flavor.
- Honey or maple syrup: A touch of natural sweetness that balances the oats and spices perfectly.
- Unsweetened applesauce: Adds moisture without extra fat, helping the cupcakes stay soft.
- Eggs: Bind all the ingredients together while adding richness.
- Vanilla extract: Enhances the natural sweetness and adds depth.
- Old-fashioned rolled oats: Provide heartiness and a slightly chewy texture that’s just wonderful.
- Whole wheat flour: Brings a nutty flavor and wholesome goodness, making these cupcakes more filling.
- Baking powder: The leavening agent that helps your cupcakes rise to fluffy perfection.
- Ground cinnamon: Infuses warmth and a cozy spice that complements the fruit.
- Salt: Balances sweetness and enhances all the flavors.
- Milk (dairy or non-dairy): Adds moisture and richness to the batter.
- Raisins or dried cranberries (optional): Little bursts of chewy sweetness that mix beautifully with the oats.
- Chopped nuts (optional): Adds a delightful crunch and a dose of healthy fats.
How to Make Breakfast Oatmeal Cupcakes Recipe
Step 1: Prepare Your Baking Tools and Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners or lightly greasing each cup. This setup ensures your cupcakes bake evenly and come out cleanly, ready for filling and flavor.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until they reach a smooth consistency. This process releases their natural sweetness and moisture, which is the foundation for the rich texture of your cupcakes.
Step 3: Mix the Wet Ingredients
Add honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract to the bowl with mashed bananas. Stir everything together until the mixture is smooth and well combined, creating a luscious wet base for the batter.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Mixing your dry ingredients separately helps distribute the rising agent and spices evenly throughout the batter.
Step 5: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. It’s important not to overmix here to keep your cupcakes tender and light.
Step 6: Add Milk and Optional Mix-Ins
Pour the milk into the batter and stir to create a thick yet smooth consistency. If you’re using raisins, dried cranberries, or chopped nuts, fold them in now to evenly distribute those delightful bursts of texture and flavor.
Step 7: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about two-thirds full to give the cupcakes room to rise without overflowing. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean, signaling perfectly cooked cupcakes.
Step 8: Cool and Enjoy
Allow your cupcakes to cool for about five minutes in the tin before transferring them to a wire rack to cool completely. This step helps them set nicely and makes them easier to handle and eat.
How to Serve Breakfast Oatmeal Cupcakes Recipe
Garnishes
Slather a bit of nut butter or Greek yogurt on top for added creaminess and protein, or sprinkle with a dash of cinnamon or a few extra chopped nuts to elevate both the flavor and presentation. Fresh fruit slices like strawberries or banana pieces also add a wonderful fresh dimension.
Side Dishes
Pair your oatmeal cupcakes with a cup of warm coffee, herbal tea, or a glass of fresh orange juice for a balanced breakfast experience. A small bowl of mixed berries or a side of scrambled eggs can also round out your meal deliciously without overshadowing the cupcakes’ wholesome charm.
Creative Ways to Present
Serve the cupcakes in a cute basket lined with a colorful napkin for a brunch gathering or pack them in airtight containers to take on picnics or road trips. For special occasions, drizzle a light glaze made from powdered sugar and lemon juice on top for a beautiful, glossy finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep leftover Breakfast Oatmeal Cupcakes in an airtight container at room temperature for up to two days to maintain softness. For longer freshness, you may refrigerate them, but be aware they might firm up a bit.
Freezing
These cupcakes freeze wonderfully! Wrap each one individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to three months without losing flavor or texture.
Reheating
To enjoy your stored cupcakes warm, pop them in the microwave for about 15 to 20 seconds or briefly heat in a toaster oven. This simple step brings back their fresh-baked softness and aroma, making every bite just as delightful as the first time you made them.
FAQs
Can I use quick oats instead of rolled oats?
While rolled oats give the best texture by keeping a bit of chewiness, you can substitute quick oats if that’s what you have handy. Expect a softer, less chewy cupcake but still delicious and wholesome.
Are these cupcakes gluten-free?
Since the recipe uses whole wheat flour, it is not gluten-free as written. However, you can substitute a gluten-free baking flour blend to make the cupcakes safe for gluten-sensitive diets. Just ensure your baking powder is also gluten-free.
What can I use instead of eggs?
For an egg-free version, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or applesauce. These alternatives will keep your Breakfast Oatmeal Cupcakes moist and hold the batter together nicely.
Can I add other mix-ins to the cupcakes?
Absolutely! Consider adding shredded coconut, chocolate chips, or chopped dried apricots for new flavors and textures. Just fold them in gently to avoid overmixing the batter.
How do I make these cupcakes less sweet?
Simply reduce the honey or maple syrup slightly or opt for unsweetened dried fruits. The ripe bananas already contribute good natural sweetness, so you can tailor the recipe based on your taste preferences without losing the cupcakes’ charm.
Final Thoughts
There’s something truly special about sharing a warm, wholesome cupcake first thing in the morning, and this Breakfast Oatmeal Cupcakes Recipe delivers just that. It’s easy to prepare, packed with nourishing ingredients, and endlessly adaptable to your tastes. I hope you give this recipe a try and find it becoming a beloved part of your morning routine, providing you a delicious start to every day.
Print
Breakfast Oatmeal Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes are a wholesome and delicious start to your day, combining ripe bananas, oats, and whole wheat flour for a hearty muffin that’s naturally sweetened with honey or maple syrup. Perfect for a quick breakfast or snack, they are packed with fiber and nutrients and can be customized with raisins, dried cranberries, or nuts for added texture.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Optional Add-ins
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (walnuts or almonds)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth with no large lumps remaining, which will help bind the cupcakes and add natural sweetness.
- Mix wet ingredients: To the mashed bananas, add honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract. Stir well until the mixture is homogeneous and smooth.
- Combine dry ingredients: In a separate bowl, whisk together old-fashioned rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt ensuring they are evenly mixed.
- Incorporate dry into wet: Gradually add the dry oat and flour mixture into the wet banana mixture. Stir gently until the ingredients are just combined, taking care not to overmix to keep the cupcakes tender.
- Add milk: Pour in the milk of your choice and stir again until the batter reaches a thick but pourable consistency.
- Add optional ingredients: If you like, fold in raisins or dried cranberries and chopped nuts for added flavor and texture, mixing gently to distribute them evenly throughout the batter.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising without spilling over.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool before serving: Let the cupcakes cool in the pan for 5 minutes; then transfer them to a wire rack to cool completely. This helps them set and improves texture.
Notes
- You can substitute milk with any plant-based milk like almond or oat milk for a dairy-free version.
- For a vegan variation, replace eggs with flax eggs and use maple syrup instead of honey.
- Make sure bananas are very ripe for best natural sweetness and moisture.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing is possible – wrap well and freeze for up to 2 months. Thaw overnight in the fridge before eating.
