Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome, delicious start to your day, packed with rolled oats, natural sweetness from banana or applesauce, and optional add-ins like chocolate chips or raisins. Perfect for busy mornings, these moist and tender cupcakes bake quickly and are easy to grab on the run.
Ingredients
Scale
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
Add-ins (Optional)
- 1/3 cup chocolate chips or raisins
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder, mixing thoroughly to ensure even distribution of the leavening agent and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed banana or applesauce, milk of choice, maple syrup or honey, optional nut butter or oil, and pure vanilla extract until smooth and well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix. Fold in the optional chocolate chips or raisins evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the muffin tin for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- You can substitute the mashed banana with an equal amount of applesauce for different flavor variations.
- Use your preferred milk—dairy or plant-based options like almond, oat, or soy milk work well.
- The nut butter or oil is optional but adds moisture and richness to the cupcakes.
- Adding chocolate chips or raisins is optional but adds texture and sweetness.
- Store baked cupcakes in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Check doneness with a toothpick to avoid overbaking, which can dry out the cupcakes.
