Breakfast Oatmeal Cupcakes

These Breakfast Oatmeal Cupcakes are a wonderful breakfast to take “on the go” when you don’t have enough time for a sit down breakfast, they are healthy and satisfying!

5 cups rolled oats

2 1/2 cups over ripe mashed bananas

1 tsp. salt

5 Tbsp. pure maple syrup or honey

2/3 cup mini chocolate chips, optional

2 1/3 cups water

1/4 cup + 1 Tbsp. coconut oil

2 1/2 tsp. pure vanilla extract

cinnamon, shredded coconut, chopped walnuts, ground flax or chia, raisins or dried fruit, all optional add-ins

Preheat oven to 375 degrees. Line 24 muffin tins.

In a large bowl, combine all dry ingredients and stir well.

In a separate bowl, combine and stir all wet ingredients, including bananas.

Mix wet ingredients into dry ingredients and pour into prepared muffin pans.

Bake 21 minutes. If desired, broil for 1-2 minutes to toast the tops.

Let cool overnight in pans, liners will come right off.

Serve immediately or freeze cupcakes, reheat on a busy morning.

Makes 24 cupcakes


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