If you’re searching for a winning breakfast that’s as fun and satisfying as it is nourishing, look no further than Breakfast Oatmeal Cupcakes: Delicious & Healthy. These adorable, portable oat-packed treats combine the homey comfort of oatmeal with the grab-and-go convenience of a muffin, all while delivering a wholesome blend of flavors and textures. Whether you’re meal prepping for busy mornings or hoping to entice picky eaters, this recipe is a surefire favorite you’ll turn to again and again.

Breakfast Oatmeal Cupcakes: Delicious & Healthy Recipe - Recipe Image

Ingredients You’ll Need

What makes these Breakfast Oatmeal Cupcakes: Delicious & Healthy truly special is how they rely on simple, everyday ingredients, each playing a unique role. These aren’t just basic muffins; every component brings something to the table, whether it’s creaminess, sweetness, or a hearty bite.

Old-fashioned rolled oats: The heart of this recipe, oats deliver a chewy, satisfying texture and keep you full all morning.
Baking powder: Helps the cupcakes rise and creates a light, tender crumb.
Cinnamon: Adds warmth and a cozy aroma that pairs beautifully with banana and applesauce.
Salt: Balances the sweetness and enhances all the other flavors.
Ripe bananas (mashed): Naturally sweetens and moistens the batter while sneaking in some extra nutrition.
Large eggs: Bind everything together and provide structure for the cupcakes.
Milk (dairy or plant-based): Adds moisture—use your favorite variety for a custom touch.
Maple syrup or honey: Lends gentle sweetness and a hint of earthy depth.
Vanilla extract: Brings a lovely fragrance and rounds out the flavors.
Unsweetened applesauce: Keeps the cupcakes tender and moist with minimal fat.
Mini chocolate chips or dried fruit (optional): For bursts of sweetness and fun—choose your favorite or mix and match!
Chopped nuts or seeds for topping (optional): Add a delightful crunch and extra nutrition on top.

How to Make Breakfast Oatmeal Cupcakes: Delicious & Healthy

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F, ensuring it’s nice and hot when your batter is ready. Line a 12-cup muffin tin with paper liners (or give each cup a light spritz of nonstick spray). This little step makes cleanup a breeze and guarantees your cupcakes come out cleanly every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir them together so the leavening and spice are evenly distributed—this way, every cupcake gets that perfect hint of cinnamon warmth and the right amount of lift.

Step 3: Whisk the Wet Ingredients

Grab a separate medium bowl and whisk together the mashed bananas, eggs, milk, maple syrup (or honey), vanilla extract, and unsweetened applesauce. Make sure the bananas are well-mashed for a smooth, even batter. This mixture will smell amazing and forms the flavorful base of your Breakfast Oatmeal Cupcakes: Delicious & Healthy.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients, then stir gently until everything is just combined. Don’t overmix—just enough so you don’t see any dry oats. The batter will be thick and hearty, exactly as it should be!

Step 5: Fold in Extras

If you’re adding mini chocolate chips or dried fruit, now’s the time. Gently fold them into the batter so they’re evenly distributed. Want to experiment? Try a handful of blueberries, a sprinkle of coconut, or even a dash of flaxseed for a nutrient boost.

Step 6: Fill the Muffin Cups and Add Toppings

Divide the batter evenly among the muffin cups, filling each right to the top. Don’t worry—these cupcakes won’t overflow. For extra flair, sprinkle chopped nuts or seeds on top. Not only does it make your cupcakes look bakery-worthy, but it also adds an irresistible crunch.

Step 7: Bake and Cool

Slide the pan into your preheated oven and bake for 25 to 28 minutes, or until the tops are set and lightly golden. Your kitchen will smell incredible! Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.

How to Serve Breakfast Oatmeal Cupcakes: Delicious & Healthy

Garnishes

Dress up your Breakfast Oatmeal Cupcakes: Delicious & Healthy with a drizzle of extra honey or maple syrup, a dollop of yogurt, or a scatter of fresh berries. A sprinkle of cinnamon or a dusting of powdered sugar can add a little extra magic to each bite.

Side Dishes

Pair these cupcakes with a creamy smoothie or a steaming mug of coffee for the ultimate breakfast combo. They’re also fantastic alongside scrambled eggs or a fruit salad for a complete, satisfying start to your day.

Creative Ways to Present

For a brunch gathering, arrange the cupcakes on a tiered stand, alternating toppings and add-ins for a colorful display. Or, wrap them individually in parchment and tie with twine for a charming, portable breakfast that’s perfect for lunchboxes, road trips, or office snacks.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Breakfast Oatmeal Cupcakes: Delicious & Healthy in an airtight container in the fridge. They’ll stay moist and fresh for up to five days, making your mornings a breeze. Just grab, go, and enjoy!

Freezing

For longer storage, these cupcakes freeze beautifully. Place cooled cupcakes in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to three months—perfect for meal prep or last-minute snacks.

Reheating

To reheat, simply pop a cupcake in the microwave for 20 to 30 seconds. You’ll have a warm, just-baked treat that’s ready in a flash. If you’re reheating from frozen, let the cupcake thaw overnight in the fridge or add a few extra seconds in the microwave.

FAQs

Can I make these cupcakes gluten-free?

Absolutely! Just use certified gluten-free oats and you’ll have a batch of Breakfast Oatmeal Cupcakes: Delicious & Healthy that everyone can enjoy, even those with gluten sensitivities.

What are the best mix-ins for these cupcakes?

The options are endless! Try mini chocolate chips, dried cranberries, raisins, chopped nuts, or even fresh berries. Each variation brings a new twist to your morning routine.

Can I use steel-cut oats instead of rolled oats?

It’s best to stick with old-fashioned rolled oats. Steel-cut oats won’t soften enough during baking and will result in a much chewier, denser texture than intended.

Are these suitable for kids?

Absolutely! Kids love the muffin shape and the naturally sweet flavor. Plus, you can sneak in healthy add-ins like flaxseed or chia seeds for an extra nutrition boost.

How do I make these dairy-free?

Simply use your favorite plant-based milk—like almond, soy, or oat—and you’ll have Breakfast Oatmeal Cupcakes: Delicious & Healthy that are completely dairy-free.

Final Thoughts

There’s nothing quite like starting your day with a batch of Breakfast Oatmeal Cupcakes: Delicious & Healthy. These wholesome, customizable breakfast treats are sure to become a cherished staple in your kitchen. Give them a try and see just how easy—and delicious—healthy mornings can be!

Breakfast Oatmeal Cupcakes: Delicious & Healthy Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 oatmeal cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

These Breakfast Oatmeal Cupcakes are a delicious and healthy way to start your day. Made with wholesome ingredients like rolled oats, ripe bananas, and a touch of natural sweetness, they offer a nutritious, gluten-free, and dairy-free breakfast option that’s perfect for meal prep or a grab-and-go snack.

Ingredients

Scale

Dry Ingredients

3 cups old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt

Wet Ingredients

2 ripe bananas, mashed
2 large eggs
1 cup milk (dairy or plant-based)
¼ cup maple syrup or honey
1 teaspoon vanilla extract
½ cup unsweetened applesauce

Optional Mix-Ins & Toppings

½ cup mini chocolate chips or dried fruit
Chopped nuts or seeds for topping

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray to prevent sticking.
Combine Dry Ingredients: In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt until well incorporated.
Mix Wet Ingredients: In a separate bowl, whisk the mashed ripe bananas, eggs, milk, maple syrup or honey, vanilla extract, and unsweetened applesauce together until the mixture is smooth and fully combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently until fully combined without overmixing to keep the texture light.
Add Optional Mix-Ins: Fold in mini chocolate chips or dried fruit if using, ensuring they are evenly distributed throughout the batter.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each cup to the top for a nice dome.
Add Toppings: Sprinkle chopped nuts or seeds on top of each muffin if desired for extra texture and flavor.
Bake: Place the muffin tin in the oven and bake for 25–28 minutes, or until the tops are set and lightly golden.
Cool: Allow the oatmeal cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store oatmeal cupcakes in the refrigerator for up to 5 days or freeze them for up to 3 months for longer storage.
To reheat, microwave cupcakes for 20–30 seconds until warm.
Customize these cupcakes by adding shredded coconut, flaxseed, or fresh berries for variety.
Use certified gluten-free oats to make the recipe gluten-free.
Substitute the milk with your favorite plant-based milk to keep it dairy-free.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American