Description
These Breakfast Oatmeal Cupcakes To Go are a convenient and nutritious option for busy mornings. Packed with oats, bananas, and a hint of sweetness, these portable treats are perfect for meal prep or a quick grab-and-go breakfast.
Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 2 ripe bananas (mashed)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
Optional Add-Ins:
- 1/4 cup mini chocolate chips or raisins
- 1/4 cup chopped nuts
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, combine oats, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix mashed bananas, maple syrup or honey, vanilla extract, milk, and eggs.
- Combine Mixtures: Pour wet ingredients into dry ingredients and mix until well combined. Fold in optional add-ins.
- Bake: Divide mixture into muffin cups and bake for 25-30 minutes until set and golden.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These oatmeal cupcakes are ideal for meal prep and can be frozen for later use. Feel free to customize with your favorite fruits, nuts, or seeds.
