Wholesome oatmeal cupcakes are a delicious and nutritious option for breakfast or snacks. Packed with hearty ingredients, these cupcakes are perfect for those busy mornings when you need a quick grab-and-go solution. With just a touch of sweetness and a customizable mix of flavors, they’re a delightful way to start the day.
Why You’ll Love This Recipe
- Easy and Quick: Prepares in under 35 minutes, making it ideal for busy mornings.
- Healthy Ingredients: Made with rolled oats, natural sweeteners, and the option to include nutrient-dense add-ins like chocolate chips or raisins.
- Customizable: Adapt the recipe to your taste or dietary needs by swapping in different milks, sweeteners, or mix-ins.
- Perfect for Meal Prep: Make them in advance and enjoy a nutritious breakfast throughout the week.
- Kid-Friendly: A tasty and healthy snack for kids, especially when you include chocolate chips or raisins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 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
- 1/3 cup chocolate chips or raisins (optional)
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the rolled oats, salt, cinnamon, and baking powder.
- In a separate bowl, whisk together the mashed banana or applesauce, milk, maple syrup or honey, nut butter or oil (if using), and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined. If desired, fold in chocolate chips or raisins.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 12 oatmeal cupcakes
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: Approximately 150 kcal
Variations
- Flavor Options: Swap cinnamon for nutmeg, ginger, or pumpkin spice for a seasonal twist.
- Mix-ins: Add chopped nuts, dried cranberries, or shredded coconut for extra texture.
- Dairy-Free: Use almond, oat, or coconut milk as a dairy-free alternative.
- Vegan-Friendly: Choose maple syrup and skip the optional nut butter or oil if not vegan-friendly.
- Low-Sugar: Reduce or omit the sweetener for a less sugary option.
Storage/Reheating
- Storage: Keep the oatmeal cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before eating.
- Reheating: Warm them in the microwave for 15-20 seconds for a fresh-out-of-the-oven feel.
FAQs
Can I make these oatmeal cupcakes gluten-free?
Yes, simply use certified gluten-free rolled oats to make this recipe gluten-free.
Can I use quick oats instead of rolled oats?
While rolled oats are preferred for texture, quick oats can work. The texture may be softer, and baking time might slightly decrease.
How can I make these oatmeal cupcakes nut-free?
Replace nut butter with a seed butter like sunflower seed butter or omit it altogether. Be cautious with mix-ins like nuts.
Can I make these ahead of time for meal prep?
Absolutely! These cupcakes are great for meal prep. Store them in the fridge or freezer for easy breakfasts all week.
What other sweeteners can I use instead of maple syrup or honey?
Agave syrup, brown sugar, or coconut sugar can be used as substitutes. Adjust the quantity to taste.
Conclusion
These breakfast oatmeal cupcakes are a healthy, convenient, and delicious way to start your day. Packed with wholesome ingredients, they’re perfect for meal prep, family breakfasts, or an on-the-go snack. Whether you stick to the recipe or customize it to suit your taste, these oatmeal cupcakes are sure to become a staple in your kitchen.
Breakfast Oatmeal Cupcakes To Go
- Total Time: 35 minutes
- Yield: 12 oatmeal cupcakes
- Diet: Vegetarian
Description
Enjoy healthy Breakfast Oatmeal Cupcakes To Go – a nutritious grab-and-go solution packed with rolled oats, natural sweeteners, and customizable mix-ins. Perfect for busy mornings, meal prep, or kid-friendly snacks!
Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 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
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix rolled oats, salt, cinnamon, and baking powder.
- Whisk mashed banana or applesauce, milk, maple syrup or honey, nut butter or oil (if using), and vanilla extract in a separate bowl.
- Combine wet ingredients with dry ingredients, stirring until just combined. Fold in chocolate chips or raisins if desired.
- Spoon batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For gluten-free cupcakes, use certified gluten-free rolled oats.
- Substitute quick oats for rolled oats for a softer texture.
- Mix-ins like nuts, dried fruits, or coconut can enhance flavor and texture.
- For a vegan version, use maple syrup and dairy-free milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
