If you are searching for a warm, comforting way to kickstart your day, this Breakfast Oatmeal Cupcakes Recipe is just what you need. These little delights bring together wholesome oats, ripe bananas, and a hint of cinnamon to create a morning treat that feels indulgent yet nourishing. Whether you’re rushing on a busy weekday or enjoying a relaxed weekend brunch, these oatmeal cupcakes offer a perfect balance of sweetness, texture, and heartiness that will make breakfast your favorite meal.

Breakfast Oatmeal Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role in creating the perfect texture, flavor, and even the appealing golden color that invites you in.

2 cups old-fashioned rolled oats: They provide a chewy texture and give the cupcakes their wholesome, hearty base.
1 cup mashed ripe bananas: Adds natural sweetness and moisture, while keeping the cupcakes soft.
2 large eggs: Bind everything together, contributing to a tender crumb.
1 cup milk (dairy or nondairy): Makes the batter smooth and helps with rising.
1/4 cup maple syrup or honey: Adds a gentle sweetness and depth of flavor.
1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic note.
1 teaspoon ground cinnamon: Brings a cozy spice that complements the bananas beautifully.
1 teaspoon baking powder: Essential for that light, fluffy rise.
1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
1/2 cup blueberries or chocolate chips (optional): Add pockets of juicy or gooey bursts that make each bite exciting.

How to Make Breakfast Oatmeal Cupcakes Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it. This ensures your oatmeal cupcakes come out cleanly and look as inviting as they taste.

Step 2: Mix the Wet Ingredients

In a large bowl, combine your mashed bananas, eggs, milk, maple syrup (or honey), and vanilla extract. Stir everything together until the ingredients are fully blended and silky smooth. This mixture brings the moisture and sweetness that make these cupcakes so tender.

Step 3: Combine the Dry Ingredients

In the same bowl, add your rolled oats, cinnamon, baking powder, and salt. Using a spoon or spatula, stir until everything is just combined. The oats are the star here, offering both texture and nutrients, while the cinnamon and salt enhance all the other flavors beautifully.

Step 4: Fold in Optional Mix-Ins

If you’re feeling playful, gently fold in blueberries for pops of freshness or chocolate chips for a rich surprise in every bite. These additions make the cupcakes feel extra special but are totally optional depending on your mood.

Step 5: Bake

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Slide the tin into the oven and bake for 25 to 30 minutes. When baked perfectly, the tops will be set and lightly golden, inviting you to dig in.

Step 6: Cool and Enjoy

Allow the oatmeal cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This short rest helps them set, making them easier to handle. Serve warm for a comforting breakfast or at room temperature for a snack anytime.

How to Serve Breakfast Oatmeal Cupcakes Recipe

Garnishes

Enhance your oatmeal cupcakes with a simple dusting of powdered sugar or a drizzle of extra maple syrup. A smear of nut butter or a dollop of Greek yogurt adds creaminess and a touch of tang that complements the spices perfectly.

Side Dishes

These cupcakes are fantastic on their own, but pairing them with fresh fruit, a hard-boiled egg, or a small smoothie will turn your breakfast into a balanced, energizing meal. Think bright berries, crisp apple slices, or even a handful of nuts for added crunch.

Creative Ways to Present

Serve these oatmeal cupcakes in colorful muffin liners or arrange them on a rustic wooden board with bowls of mix-ins like toasted nuts, seeds, or a variety of fresh fruit. Turning breakfast into a mini brunch display makes it feel festive and extra inviting for family and friends.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store your oatmeal cupcakes in an airtight container in the refrigerator for up to five days. This keeps them moist and fresh, ready to brighten your mornings without any extra effort.

Freezing

For longer storage, freeze them individually wrapped in plastic wrap or in a sealed freezer bag. These oatmeal cupcakes freeze beautifully and can be kept for up to three months. They’re ideal for meal prepping or quick grab-and-go breakfasts.

Reheating

Reheat frozen or refrigerated cupcakes in the microwave for about 20 to 30 seconds. This little nudge of warmth revives their soft texture and brings out those cozy flavors as if they were freshly baked.

FAQs

Can I make the Breakfast Oatmeal Cupcakes Recipe gluten-free?

Absolutely! Just be sure to use certified gluten-free rolled oats to avoid any gluten cross-contamination. This simple swap keeps your cupcakes safe for anyone with sensitivities without sacrificing taste.

What can I use instead of bananas?

If you’re not a big fan of bananas or don’t have any on hand, unsweetened applesauce works wonderfully as a moistening agent and adds gentle sweetness to the mix.

Can I substitute eggs in this recipe?

Yes, for a vegan option, try using flax eggs or chia eggs. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg and let it thicken before adding. This keeps the texture just right.

Are there other mix-ins besides blueberries and chocolate chips?

Definitely! Feel free to get creative with raisins, diced apples, shredded carrots, or even chopped nuts. Each variation adds its own unique charm and extra nutrition.

How should I store leftover Breakfast Oatmeal Cupcakes Recipe for best freshness?

Keep leftover cupcakes chilled in an airtight container to maintain their tender texture and prevent them from drying out. Refrigeration is key for up to five days, or freeze for longer storage.

Final Thoughts

This Breakfast Oatmeal Cupcakes Recipe has a special place in my heart because it combines convenience with wholesome goodness in every bite. Whether you’re feeding kids, hosting brunch, or simply want a nourishing start to your day, these cupcakes hit all the right notes. Give them a try, and I promise they’ll become a cherished part of your morning routine too!

Breakfast Oatmeal Cupcakes Recipe

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4.1 from 41 reviews

Author: admin
Total Time: 38 minutes
Yield: 12 oatmeal cupcakes 1x
Diet: Gluten Free

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Description

Delicious and wholesome Breakfast Oatmeal Cupcakes made with rolled oats, ripe bananas, and a hint of cinnamon. These cupcakes are perfect for a quick, healthy breakfast, packed with fiber and natural sweetness from maple syrup and optional mix-ins like blueberries or chocolate chips.

Ingredients

Scale

Dry Ingredients

2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup mashed ripe bananas
2 large eggs
1 cup milk (dairy or nondairy)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract

Optional Mix-ins

1/2 cup blueberries or chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners for easy removal and cleanup.
Mix Ingredients: In a large bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. In a separate bowl, mix the mashed bananas, eggs, milk, maple syrup, and vanilla extract until well blended.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir thoroughly until the batter is fully combined and slightly thick.
Add Mix-ins: Gently fold in the blueberries or chocolate chips if using, distributing them evenly throughout the batter for bursts of flavor.
Fill Muffin Tin: Divide the oatmeal batter evenly among the 12 lined muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Bake the cupcakes in the preheated oven for 25 to 30 minutes, or until the tops are set, lightly golden, and a toothpick inserted in the center comes out clean.
Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

Store oatmeal cupcakes in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat individual cupcakes in the microwave for a quick breakfast option.
Swap blueberries with diced apples, raisins, or shredded carrots to vary flavor and texture.
Use certified gluten-free oats to make this recipe gluten-free.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Breakfast
Method: Baking
Cuisine: American