If you are searching for a wonderfully wholesome way to kickstart your mornings, look no further than these Breakfast Oatmeal Cupcakes – Delicious & Healthy Recipe. These little gems combine naturally sweet bananas, hearty oats, and a touch of warm cinnamon to create a breakfast treat that feels indulgent but is genuinely good for you. Perfect for busy weekdays or a relaxed weekend brunch, they are easy to make ahead and pack a nutritious punch, keeping you energized and satisfied until lunch. Let me take you through why these cupcakes have become one of my favorite morning rituals.
Ingredients You’ll Need
Simple ingredients are the backbone of any reliable recipe, and this one shines by using pantry staples that come together to create a moist, flavorful breakfast cupcake. Each component plays an essential role in delivering the perfect balance of texture, sweetness, and nourishment.
- 2 ripe bananas, mashed: Naturally sweetens and moistens the cupcakes without added sugar.
- 2 large eggs: Bind everything together while adding protein to fuel your morning.
- 1 1/2 cups unsweetened almond milk: Keeps the batter silky and adds subtle nuttiness without dairy.
- 1/4 cup pure maple syrup: Provides an extra touch of natural sweetness and depth of flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic hint.
- 3 cups old-fashioned rolled oats: The star ingredient that delivers fiber and heartiness to every bite.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise fluffy and light.
- 1/2 teaspoon ground cinnamon: Adds warmth and a cozy spice note that pairs beautifully with banana.
- 1/4 teaspoon salt: Balances sweetness and intensifies flavor.
- 1/4 cup ground flaxseed (optional): Boosts omega-3s and fiber while adding a mild, nutty flavor.
- 1/3 cup mini chocolate chips or raisins (optional): Sprinkles of sweetness or chewiness for extra texture and bursts of flavor.
- 1/4 cup chopped nuts or seeds (optional): For crunch and added nutrients that keep you satisfied longer.
How to Make Breakfast Oatmeal Cupcakes – Delicious & Healthy Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with paper liners. This ensures your oatmeal cupcakes will slide out effortlessly once baked without sticking.
Step 2: Whisk the Wet Ingredients
In a large bowl, combine the mashed bananas, eggs, almond milk, pure maple syrup, and vanilla extract. Whisk together until the mixture is smooth and uniformly blended, creating a lovely creamy base for the dry ingredients.
Step 3: Mix in the Dry Ingredients
To the wet mixture, stir in the rolled oats, baking powder, cinnamon, salt, and flaxseed if you’re using it. These ingredients thicken the batter and infuse it with heartiness and flavor. Give everything a good stir to ensure even distribution.
Step 4: Add Optional Mix-Ins
This is your moment to get creative! Fold in your chosen add-ins like mini chocolate chips, raisins, or chopped nuts and seeds. Each addition adds exciting texture and taste, making every bite a little surprise.
Step 5: Fill the Muffin Cups and Bake
Divide the batter evenly among the 12 muffin cups. Place the tin in the oven and bake for 25 to 30 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool and Enjoy
Allow the oatmeal cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set and develop the perfect consistency.
How to Serve Breakfast Oatmeal Cupcakes – Delicious & Healthy Recipe
Garnishes
Enhance these cupcakes by topping them with a dollop of Greek yogurt, a drizzle of extra maple syrup, or even a sprinkle of cinnamon. Fresh berries or thin slices of banana also make gorgeous, fresh accompaniments that bring brightness to each bite.
Side Dishes
Pair these cupcakes with a simple side of seasonal fruit or a handful of nuts for a well-rounded breakfast. A warm cup of tea or coffee complements their hearty, lightly sweet flavor beautifully, making your morning extra cozy.
Creative Ways to Present
Turn these cupcakes into a fun breakfast platter by lining them up alongside small bowls of nut butter, honey, and assorted fresh fruits. You could even build a make-your-own oatmeal cupcake bar for weekend brunch, letting everyone customize their toppings and mix-ins.
Make Ahead and Storage
Storing Leftovers
Store any leftover Breakfast Oatmeal Cupcakes – Delicious & Healthy Recipe in an airtight container in the refrigerator. They will stay fresh and tasty for up to 5 days, making them a convenient grab-and-go breakfast option for the busy week ahead.
Freezing
Want to extend their shelf life? These oatmeal cupcakes freeze beautifully. Wrap them individually or place them in a freezer-safe container for up to 2 months. When frozen, they retain their flavor and texture wonderfully.
Reheating
To enjoy your cupcakes warm, simply microwave them for 20 to 30 seconds or pop them in a toaster oven for a few minutes. This quick reheat brings back their soft, comforting texture and enhances the flavors as if freshly baked.
FAQs
Can I use gluten-free oats in this recipe?
Absolutely! Using certified gluten-free oats works perfectly, making these cupcakes a great option for those avoiding gluten without sacrificing taste or texture.
What can I substitute for almond milk?
You can use any plant-based milk like oat, soy, or coconut milk. Just choose an unsweetened variety to keep the sweetness balanced, and the cupcakes will turn out just as delicious.
Can I make these vegan?
To make this recipe vegan, replace the eggs with a flaxseed or chia seed egg substitute (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) and ensure your maple syrup is pure vegan-friendly.
Are these cupcakes suitable for kids?
Definitely! These oatmeal cupcakes are naturally sweet and free from refined sugars, making them a wholesome and kid-friendly breakfast treat that most little ones love.
What other mix-ins do you recommend?
Feel free to experiment with shredded coconut, diced apples, dried cranberries, or even a handful of sunflower seeds. Each choice will add unique flavors and extra nutrition to the cupcakes.
Final Thoughts
There is something truly comforting about the combination of wholesome oats and sweet bananas baked into a portable muffin. I can’t recommend this Breakfast Oatmeal Cupcakes – Delicious & Healthy Recipe enough for anyone looking to elevate their mornings with a nourishing, tasty, and quick breakfast. Once you try them, I bet they’ll become a staple in your kitchen too!
Print
Breakfast Oatmeal Cupcakes – Delicious & Healthy Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 oatmeal cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes are a delicious and healthy way to start your day. Made with wholesome ingredients like mashed bananas, rolled oats, and almond milk, they offer a naturally sweet and nutritious breakfast option. Perfect for meal prepping, they bake up soft and fluffy with the option to customize with chocolate chips, raisins, nuts, or seeds. Dairy-free, vegetarian, and easily adaptable for gluten-free diets, these cupcakes make a kid-friendly, grab-and-go morning treat.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1 1/2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup ground flaxseed (optional)
Optional Mix-ins
- 1/3 cup mini chocolate chips or raisins (optional)
- 1/4 cup chopped nuts or seeds (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, unsweetened almond milk, pure maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: Stir in the rolled oats, baking powder, ground cinnamon, salt, and ground flaxseed if using, making sure all ingredients are evenly distributed throughout the batter.
- Add Optional Mix-ins: Gently fold in any optional ingredients like mini chocolate chips, raisins, or chopped nuts/seeds to add texture and extra flavor to your cupcakes.
- Portion Batter and Bake: Divide the batter evenly among the 12 muffin cups. Bake in the preheated oven for 25–30 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the oatmeal cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them hold their shape.
Notes
- Store leftover oatmeal cupcakes in an airtight container in the refrigerator for up to 5 days.
- These cupcakes can be frozen for up to 2 months; thaw at room temperature or warm slightly before eating.
- Customize with a variety of add-ins like shredded coconut, diced apples, or different nuts to suit your taste preferences.
- Use gluten-free oats to make this recipe gluten-free if needed.
- These cupcakes are perfect for meal prepping and grab-and-go breakfasts.
