Description
These Breakfast Oatmeal Cupcakes are a wholesome and delicious way to start your day. Loaded with old-fashioned rolled oats, natural sweeteners, and optional mix-ins like chocolate chips, raisins, or nuts, they offer a nutritious, portable, and make-ahead breakfast or snack option. Baked to perfection with warm spices and tender texture, they are perfect for meal prep and can be enjoyed warm or cold.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup mashed banana or applesauce
Optional Mix-Ins
- 1/2 cup mini chocolate chips, raisins, or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, salt, and ground cinnamon. Stir to evenly distribute the ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup (or honey), melted coconut oil (or butter), vanilla extract, and mashed banana or applesauce until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the dry oat mixture and stir until everything is fully incorporated. Be careful not to overmix to keep the texture tender.
- Add Optional Mix-Ins: Gently fold in any optional add-ins such as mini chocolate chips, raisins, or chopped nuts to add flavor and texture.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are set and have a light golden color. A toothpick inserted in the center should come out clean.
- Cool: Allow the oatmeal cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
- Serve or Store: Enjoy the cupcakes warm, or store them in the refrigerator for up to 5 days. These also freeze well for longer storage, making them ideal for meal prep.
Notes
- These oatmeal cupcakes make excellent make-ahead breakfasts or snacks.
- Store them in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the cupcakes and thaw as needed.
- Customize the recipe by adding your favorite mix-ins such as dried fruit, nuts, or different types of chocolate chips.
