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)

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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.