Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome, delicious way to start your day. Packed with rolled oats, natural sweeteners, and optional mix-ins like chocolate chips or raisins, these cupcakes provide a nutritious and portable breakfast option. Easy to make and perfect for busy mornings, they combine cozy cinnamon and vanilla flavors with the goodness of fruit and oats, baked to a perfect, moist texture.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup mashed banana or applesauce
- 1 3/4 cups milk of choice
- 1/4 cup maple syrup or honey
- 1/4 cup nut butter or oil (optional)
- 1 tsp pure vanilla extract
Optional Mix-ins
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners to prevent sticking and ease removal.
- Mix dry ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder, stirring well to evenly distribute all dry ingredients.
- Whisk wet ingredients: In a separate bowl, whisk together the mashed banana or applesauce, milk, maple syrup or honey, optional nut butter or oil, and pure vanilla extract until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender. Fold in chocolate chips or raisins if using.
- Portion batter: Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use ripe bananas for natural sweetness and moisture if choosing mashed banana.
- Walnut or almond butter adds richness but can be omitted for a lighter cupcake.
- Milk of choice can be dairy or plant-based depending on dietary preference.
- These cupcakes freeze well — store in an airtight container and thaw before eating.
- For a vegan version, use maple syrup instead of honey and plant milk.
- Customize with your favorite mix-ins like nuts or dried fruits.
