Description
These Breakfast Oatmeal Cupcakes are a perfect, portable, and healthy way to start your day! Packed with oats, bananas, and cinnamon, these cupcakes are not only delicious but also provide fiber and energy to fuel your morning. Ideal for meal prep or a quick grab-and-go breakfast, these muffins will become a family favorite.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup chopped nuts (optional, walnuts or almonds)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a large bowl, mash the ripe bananas until smooth.
- Add the honey (or maple syrup), applesauce, eggs, and vanilla extract to the mashed bananas. Mix well.
- In a separate bowl, combine the oats, whole wheat flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour in the milk and mix again to create a thick batter.
- If using, fold in the raisins or dried cranberries and chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cupcakes are naturally sweetened with bananas and honey or maple syrup, but feel free to adjust the sweetness to your taste.
- You can add other mix-ins like chocolate chips, shredded coconut, or chia seeds.
- Store these oatmeal cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
- They also freeze well for up to 3 months—just thaw before serving.
- Prep Time: 10 minutes1
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg