Breakfast Oatmeal Cupcakes Recipe

Introduction

These Breakfast Oatmeal Cupcakes are a wholesome and delicious way to start your day. Packed with oats and banana, they offer natural sweetness and a comforting texture. Perfect for a grab-and-go morning treat or a cozy breakfast at home.

Ingredients

• 5 cups rolled oats
• 2 1/2 cups mashed banana
• 1 tsp salt
• 5 tbsp pure maple syrup (or agave, honey, or stevia equivalent)
• 2/3 cup mini chocolate chips (optional)
• 2 1/3 cups water (increase to 2 2/3 cups if using stevia)
• 1/4 cup oil, nut butter, or additional banana
• 2 1/2 tsp pure vanilla extract
• Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.

Instructions

1. Step 1: Preheat your oven to 380°F (193°C) and line 24 to 25 cupcake tins with liners.
2. Step 2: In a large mixing bowl, combine the rolled oats, salt, and any optional dry add-ins you choose. Stir well to distribute ingredients evenly.
3. Step 3: In a separate bowl, mix together the mashed banana, maple syrup (or sweetener of choice), water, oil (or nut butter), and vanilla extract until smooth.
4. Step 4: Pour the wet mixture into the dry ingredients and gently stir until fully combined. Fold in the mini chocolate chips if using.
5. Step 5: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full.
6. Step 6: Bake for 21 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
7. Step 7: For a golden finish, you may broil the cupcakes for 1 to 2 minutes, but this step is optional.
8. Step 8: Allow the cupcakes to cool completely; letting them sit overnight helps them release from the liners easily.

Tips & Variations

• For added texture and flavor, experiment with nuts, seeds, or dried fruits in your batter.
• If you prefer less sweetness, reduce the maple syrup slightly or use mashed extra banana as a natural sweetener.
• Try swapping water for milk or a plant-based milk for a creamier result.
• These cupcakes freeze well; wrap individually for easy reheating during busy mornings.

Storage

Store leftover oatmeal cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, microwave for 20–30 seconds or warm in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

While quick oats can be used, rolled oats provide better texture and structure to the cupcakes, making them less soggy.

Are these cupcakes suitable for a vegan diet?

Yes, this recipe is naturally vegan as long as you use plant-based sweeteners and oil or nut butter without animal products.

Breakfast Oatmeal Cupcakes Recipe

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★★★★★

4.9 from 111 reviews

These Breakfast Oatmeal Cupcakes are a wholesome, delicious, and quick morning treat made with rolled oats, mashed bananas, and natural sweeteners. Perfect for a nutritious start to your day, they are moist, naturally sweetened, and customizable with optional add-ins like chocolate chips, nuts, or dried fruits. Easy to prepare and bake, they can also be made ahead and frozen for busy mornings.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 21 minutes
• Total Time: 31 minutes
• Yield: 24–25 oatmeal cupcakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 5 cups rolled oats
• 1 tsp salt
• 2/3 cup mini chocolate chips (optional)

Wet Ingredients

• 2 1/2 cups mashed banana
• 5 tbsp pure maple syrup (or agave, honey, or stevia equivalent amount)
• 2 1/3 cups water (increase to 2 2/3 cups if using stevia)
• 1/4 cup oil, nut butter, or additional banana
• 2 1/2 tsp pure vanilla extract

Optional Add-ins

• Cinnamon
• Shredded coconut
• Chopped walnuts
• Ground flax or chia seeds
• Wheat germ
• Raisins or dried fruit

Instructions

1. Prepare the oven and cupcake tins: Preheat your oven to 380°F (193°C) and line 24-25 cupcake tins with liners to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the rolled oats, salt, and any dry optional add-ins such as cinnamon, shredded coconut, chopped walnuts, flax or chia seeds, wheat germ, and raisins. Stir very well to ensure even distribution.
3. Mix wet ingredients: In a separate bowl, thoroughly mix the mashed bananas, maple syrup (or alternative sweetener), water (adjust quantity if using stevia), oil or nut butter (or extra banana), and vanilla extract.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined, being careful not to overmix. If using, fold in the mini chocolate chips last.
5. Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each tin nearly full for well-shaped cupcakes.
6. Bake the oatmeal cupcakes: Bake in the preheated oven for approximately 21 minutes until the tops are set and lightly golden.
7. Optional broiling: For a slightly crispier top, you can broil the cupcakes for 1-2 minutes at the end of baking—keep a close eye to avoid burning.
8. Cool and store: Let the cupcakes cool completely. Allowing them to cool overnight helps prevent sticking to the liners. They can be eaten immediately or stored in the freezer for quick breakfasts on busy days.

Notes

• These oatmeal cupcakes are easily customizable with various add-ins like nuts, dried fruits, or spices for extra flavor and texture.
• Using mashed bananas adds natural sweetness and moisture, making additional oil optional or reducible.
• Stevia can be used as a sugar substitute but requires slightly more water to maintain the correct batter consistency.
• Allow cupcakes to cool completely before removing from liners; overnight cooling improves ease of removal.
• Freezing individual cupcakes makes for convenient reheatable breakfasts.
• Broiling is optional but adds a nice crisp top if desired—watch carefully to prevent burning.

Keywords: breakfast oatmeal cupcakes, healthy breakfast, baked oatmeal, banana oatmeal, easy breakfast muffins, gluten-free option, vegetarian breakfast