If you’re on the hunt for a wholesome, delicious, and surprisingly cozy breakfast treat, look no further than this Breakfast Oatmeal Cupcakes Recipe. These delightful cupcakes are a lovely twist on your morning oatmeal, packed with ripe bananas, warm cinnamon, and hearty oats to keep you energized and smiling through the day. Soft, moist, and naturally sweetened, they feel like a little hug in cupcake form—perfect for busy mornings or weekend brunches when you want something nourishing yet fun. Plus, they’re easy to whip up, and you can customize them with nuts or dried fruit to suit your tastes.
Ingredients You’ll Need
The magic behind these cupcakes lies in their simple, wholesome ingredients, each chosen to build layers of flavor, texture, and natural sweetness. From ripe bananas that bring moisture and creaminess, to rolled oats for heartiness and whole wheat flour for a nutty background, every component plays a vital role in making these cupcakes irresistibly good.
- 2 ripe bananas, mashed: The secret to natural sweetness and moist texture, so make sure they’re nicely spotted for best flavor.
- 1/4 cup honey or maple syrup: Adds gentle sweetness and helps hold everything together beautifully.
- 1/4 cup unsweetened applesauce: Keeps the cupcakes moist while adding subtle fruitiness without extra sugar.
- 2 large eggs: Provide structure and richness to the batter.
- 1 tsp vanilla extract: Lifts the flavor with a warm, aromatic note.
- 1 cup old-fashioned rolled oats: Adds wholesome texture and a satisfying chew.
- 1/2 cup whole wheat flour: Gives the cupcakes a nutty depth and plenty of fiber.
- 1 tsp baking powder: Helps the cupcakes rise perfectly fluffy and light.
- 1/2 tsp ground cinnamon: Infuses warm spice that pairs beautifully with bananas and oats.
- 1/4 tsp salt: Balances sweetness and enhances overall flavor.
- 1/2 cup milk (dairy or non-dairy): Adds just enough liquid to create a thick yet scoopable batter.
- 1/4 cup raisins or dried cranberries (optional): Toss them in for a burst of tart or sweet pop in every bite.
- 1/4 cup chopped nuts (optional, walnuts or almonds): For a lovely crunch and extra nutrition.
How to Make Breakfast Oatmeal Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This little prep step is important to make sure the cupcakes come out easily and with a perfect golden edge.
Step 2: Mash the Bananas
Peel and mash your bananas in a large bowl until smooth and creamy. This forms the base of your batter and adds natural sweetness, so aim for nice, ripe bananas for that best flavor boost.
Step 3: Mix Wet Ingredients
Add honey (or maple syrup), applesauce, eggs, and vanilla extract to the mashed bananas. Stir everything together until the mixture is well combined and silky smooth—this mixture brings moisture and richness to your batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together rolled oats, whole wheat flour, baking powder, cinnamon, and salt. This combination balances the sweetness and ensures that rise and texture are spot on.
Step 5: Bring It All Together
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix! The batter should be thick but scoopable.
Step 6: Pour in Milk and Add Extras
Pour in your milk (use dairy or your favorite non-dairy alternative) and mix again until fully integrated. If you’d like to add raisins, dried cranberries, or nuts, now’s the perfect time to fold them in carefully for delightful bursts of flavor and texture.
Step 7: Fill Muffin Cups and Bake
Divide the batter evenly among your muffin cups, filling each about two-thirds full for ideal rise and shape. Pop them in the oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are slightly golden.
Step 8: Cool Before Enjoying
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This cooling step makes them easier to handle and ensures the texture sets perfectly.
How to Serve Breakfast Oatmeal Cupcakes Recipe
Garnishes
These cupcakes are lovely on their own, but if you want to dress them up, try a light spread of butter, a dollop of Greek yogurt, or a drizzle of honey or maple syrup. Fresh fruit slices can add a juicy contrast to the warm, hearty flavors too.
Side Dishes
Serve your oatmeal cupcakes alongside a hot cup of coffee or tea for a comforting breakfast combo. They also pair wonderfully with a side of fresh fruit salad or a smoothie for a balanced meal that feels both indulgent and nutritious.
Creative Ways to Present
For a special brunch or a charming snack plate, stack the cupcakes with layers of yogurt and berries for an eye-catching parfait-style presentation. You can also sprinkle them with a little extra cinnamon or oat crumble topping during assembly for added texture and appeal.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Breakfast Oatmeal Cupcakes Recipe fresh by storing them in an airtight container at room temperature for 2-3 days. They hold moisture wonderfully and remain soft without any fuss.
Freezing
If you want to keep these treats around longer, freeze them individually wrapped or in a single layer inside a freezer-safe bag or container. They can last up to 2 months frozen without losing their lovely texture.
Reheating
To enjoy your cupcakes warm, simply microwave them for 15-20 seconds or warm gently in a low oven. This quick reheat refreshes their softness and brings out their comforting aroma just like fresh from the oven.
FAQs
Can I use gluten-free oats and flour in this recipe?
Absolutely! Just swap in gluten-free rolled oats and a gluten-free flour blend to make these cupcakes safe for gluten-sensitive diets. The texture will still be tender and delicious.
Are these cupcakes suitable for vegans?
Not quite as is, because the recipe calls for eggs and honey, but you can adapt it by using flax eggs (ground flaxseed mixed with water) and maple syrup instead of honey for a vegan-friendly version.
Can I substitute the bananas with something else?
Ripe bananas provide moisture and sweetness, so if you swap them out, consider using an equal amount of unsweetened applesauce or mashed cooked sweet potato, though the flavor and texture will vary slightly.
How long do these cupcakes keep fresh?
Stored in an airtight container at room temperature, these cupcakes stay fresh for up to three days. For longer storage, refrigeration or freezing is your best bet.
Can I add other mix-ins besides nuts and dried fruit?
Definitely! Chocolate chips, seeds like flax or chia, or shredded coconut can all be fun additions. Just fold them in at the same step where you add nuts and dried fruit.
Final Thoughts
There’s something truly special about cozy mornings made better by a batch of homemade Breakfast Oatmeal Cupcakes Recipe. They’re easy to make, nourishing, and versatile enough to satisfy all kinds of breakfast cravings. Whether you’re treating yourself or feeding a crowd, these cupcakes are sure to become a beloved staple in your recipe collection. I can’t wait for you to try them and enjoy that perfect balance of wholesome goodness and warm, comforting flavor!
Print
Breakfast Oatmeal Cupcakes Recipe
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Breakfast Oatmeal Cupcakes are a wholesome and delicious way to start your day, combining ripe bananas, rolled oats, and whole wheat flour into a moist, naturally sweetened treat. Perfectly spiced with cinnamon and optionally studded with dried fruit and nuts, these cupcakes are quick to prepare, baked to perfection, and provide a nutritious breakfast option that’s both satisfying and convenient.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients
- 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
Optional Ingredients
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (walnuts or almonds)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until they are smooth and free of large lumps, creating a creamy base for your batter.
- Combine Wet Ingredients: Add honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract to the mashed bananas and mix thoroughly until all the wet ingredients are well incorporated.
- Mix Dry Ingredients: In a separate bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt, ensuring these are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can make the cupcakes dense.
- Add Milk: Pour in the milk and stir gently again to create a thick, cohesive batter.
- Incorporate Optional Mix-ins: If desired, fold in raisins or dried cranberries and chopped nuts to add texture and flavor variety.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with just a few moist crumbs.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, which finishes the texture and flavor development.
Notes
- You can substitute maple syrup for honey to make the recipe vegan-friendly, if eggs are also substituted accordingly.
- For a dairy-free version, use non-dairy milk such as almond or oat milk.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional mix-ins like nuts and dried fruits add texture but can be omitted for a simpler cupcake.
- Adjust sweetness by modifying the amount of honey or maple syrup depending on preference and ripeness of bananas.
