BREAKFAST OATMEAL CUPCAKES
Breakfast oatmeal cupcakes are soft, chewy, and packed with wholesome oats and fruit. These easy, make-ahead treats are perfect for busy mornings, offering a healthy and portable breakfast option the whole family will love.
Ingredients
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 ripe bananas mashed
- 2 large eggs
- 1 cup milk dairy or plant-based
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup blueberries or other fruit optional
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Mix Dry Ingredients: In a bowl, combine oats, baking powder, cinnamon, and salt.
- Prepare Wet Ingredients: In another bowl, whisk together mashed bananas, eggs, milk, honey, and vanilla until smooth.
- Combine Batter: Stir wet mixture into dry ingredients until just combined. Fold in fruit if using.
- Bake: Divide batter evenly into the muffin tin. Bake for 25–30 minutes, until set and golden brown.
- Cool and Serve: Allow to cool slightly before serving warm, or store for later.
Notes
- Make Ahead: These oatmeal cupcakes can be stored in the fridge for up to 5 days or frozen for 2 months.
- Flavor Variations: Add chocolate chips, chopped nuts, or dried fruit for variety.
- Serving Suggestions: Enjoy warm with yogurt, nut butter, or fresh fruit.
- Storage Tips: Store in an airtight container; reheat in the microwave for a quick breakfast.