Breakfast Oatmeal Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each tin nearly full for well-shaped cupcakes.
- Bake the oatmeal cupcakes: Bake in the preheated oven for approximately 21 minutes until the tops are set and lightly golden.
- 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.
- 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
Find it online: https://todayquickmeals.com/breakfast-oatmeal-cupcakes-recipe/
