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
