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Breakfast Oatmeal Cupcakes to Go Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 21 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Breakfast Oatmeal Cupcakes To Go are a wholesome and convenient way to start your day. Packed with rolled oats, natural sweeteners like banana or applesauce, and optional add-ins such as chocolate chips or raisins, these muffins are moist, flavorful, and perfect for a grab-and-go breakfast. They are easy to make, requiring simple mixing and baking, and can be customized to suit dietary preferences with various milk and sweetener options.

Ingredients

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 Add-ins

  • 1/3 cup chocolate chips or raisins (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder, stirring them together evenly.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the mashed banana or applesauce, milk of choice, maple syrup or honey, nut butter or oil if using, and pure vanilla extract until smooth and well combined.
  4. Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Carefully fold in chocolate chips or raisins if using, making sure not to overmix the batter.
  5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner about three-quarters full for proper rising.
  6. Bake the Cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
  7. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • You can substitute maple syrup with honey or agave nectar depending on your preference.
  • Nut butter or oil is optional but adds moisture and richness to the cupcakes.
  • Use gluten-free rolled oats for a gluten-free version.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing the cupcakes is possible for up to 3 months; thaw before eating.

Find it online: https://slsrecipes.com/breakfast-oatmeal-cupcakes-to-go-recipe-2/