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Breakfast Oatmeal Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Milk: Pour in the milk and stir gently again to create a thick, cohesive batter.
  7. Incorporate Optional Mix-ins: If desired, fold in raisins or dried cranberries and chopped nuts to add texture and flavor variety.
  8. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/breakfast-oatmeal-cupcakes-recipe/