Breakfast Oatmeal Cupcakes To Go: A Healthy and Portable Morning Snack
These Breakfast Oatmeal Cupcakes are the perfect healthy, portable breakfast for busy mornings. Packed with wholesome oats, bananas, and optional add-ins like chocolate chips and nuts, these cupcakes are easy to make, freeze well, and offer a nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 24-25 cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 5 cups rolled oats
- 2 1/2 cups mashed banana
- 1 tsp salt
- 5 tbsp maple syrup or honey
- 2/3 cup mini chocolate chips (optional)
- 2 1/3 cups water
- 1/4 cup oil, nut butter, or additional banana
- 2 1/2 tsp vanilla extract
- Optional add-ins: cinnamon, coconut, walnuts, raisins, etc.
Instructions
- Preheat oven to 380°F and line 24-25 cupcake tins.
- Mix dry ingredients in one bowl and wet ingredients in another, then combine.
- Pour batter into tins and bake for 21 minutes. Optionally broil for 1-2 minutes.
- Let cool before eating or freezing for later.
Notes
- Customize with different add-ins like nuts, raisins, or coconut.
- These can be frozen and reheated for a quick breakfast.
