Description
These Breakfast Oatmeal Cupcakes are a delicious and nutritious way to start your day. Made with wholesome ingredients like oats, bananas, and honey, these muffin-sized treats are perfect for meal prep or a grab-and-go breakfast.
Ingredients
Scale
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 ½ cups milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/2 cup mini chocolate chips, chopped nuts, or dried fruit
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greasing.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix mashed bananas, eggs, honey/maple syrup, milk, and vanilla.
- Combine wet and dry: Pour wet ingredients into the dry mixture and stir until combined. Fold in optional add-ins.
- Fill muffin cups: Divide the mixture evenly among muffin cups.
- Bake: Bake for 25–30 minutes until set and golden. Cool before serving.
Notes
- These oatmeal cupcakes can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Reheat in the microwave for 20–30 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 7g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
