Description
Breakfast Oatmeal Cupcakes are a wholesome, make-ahead option that combines the chewy texture of baked oatmeal with the convenience of a grab-and-go muffin. Naturally sweetened and packed with fiber, these are perfect for busy mornings, meal prep, or a nutritious snack anytime.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or non-dairy)
Optional Add-ins
- 1/3 cup mini chocolate chips, raisins, or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt, mixing thoroughly to distribute the ingredients evenly.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, mashed ripe bananas, unsweetened applesauce, honey or maple syrup, vanilla extract, and milk until the mixture is smooth and homogenous.
- Combine Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir gently until everything is fully combined but don’t overmix to maintain a good texture.
- Add Optional Ingredients: Fold in any optional add-ins like mini chocolate chips, raisins, or chopped nuts if using, distributing them evenly through the batter.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each nearly to the top for a nice rise during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the oatmeal cupcakes are set, lightly golden on top, and a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Store leftover oatmeal cupcakes in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cupcakes for up to 3 months. Reheat in the microwave for 20 to 30 seconds before serving.
- Use certified gluten-free oats to ensure the recipe is safe for gluten-sensitive diets.
- For a dairy-free version, substitute plant-based milk such as almond, soy, or oat milk.
