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
Scale
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.
