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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 7g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
