Description
These Healthy & Portable Breakfast Oatmeal Cupcakes are perfect for a nutritious morning boost. Made with rolled oats, ripe bananas, and warm spices, they are naturally sweetened with maple syrup or honey and customizable with your favorite mix-ins. Easy to bake and great for on-the-go mornings.
Ingredients
Scale
Dry Ingredients
- 2 cups (180g) rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup (60ml) maple syrup or honey
- 1/2 cup (120ml) milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup chopped nuts
- 1/2 cup dried fruit
- 1/4 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir to distribute evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed bananas, maple syrup or honey, milk, egg, and vanilla extract until the mixture is smooth and well combined.
- Fold Ingredients Together: Pour the wet ingredients into the dry oats mixture and gently fold together until just combined. Avoid overmixing to keep the cupcakes tender. If desired, fold in optional chopped nuts, dried fruits, or chocolate chips.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the tray in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool and Serve: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or pack them for a convenient breakfast on the go.
Notes
- You can substitute maple syrup with honey or even agave nectar.
- Use any type of milk you prefer, including almond, oat, or cow’s milk.
- Optional add-ins like nuts, dried fruits, or chocolate chips add texture and flavor.
- For a vegan version, replace the egg with a flax or chia egg and use a plant-based milk and sweetener.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
