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
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
