Breakfast Oatmeal Cupcakes To Go

These wholesome breakfast oatmeal cupcakes are soft, chewy, and packed with fiber-rich oats and just the right amount of natural sweetness. Perfect for hectic mornings, these portable muffins are kid-friendly, freezer-friendly, and endlessly customizable. Whether enjoyed straight from the fridge or slightly warmed, they offer a nutritious start to any day.

Why You’ll Love This Recipe

Breakfast oatmeal cupcakes combine the comfort of baked oats with the convenience of muffins. They’re naturally sweetened with bananas and maple syrup or honey, and they contain no refined flour, making them a healthier option for breakfast or snacks. With flexible mix-ins like chocolate chips, raisins, or chopped nuts, they can be easily tailored to individual preferences. Great for busy households, school lunches, or a post-workout bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• rolled oats
• cinnamon
• salt
• baking powder
• ripe bananas, mashed
• eggs
• maple syrup or honey
• milk (dairy or plant-based)
• vanilla extract
• mini chocolate chips or raisins (optional)

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
2. In a large bowl, combine rolled oats, cinnamon, salt, and baking powder.
3. In another bowl, whisk together mashed bananas, eggs, maple syrup (or honey), milk, and vanilla extract.
4. Add the wet mixture to the dry ingredients and stir until well combined.
5. Fold in mini chocolate chips or raisins, if using.
6. Divide the batter evenly among the muffin cups. Optionally, sprinkle extra oats or chips on top.
7. Bake for 20–22 minutes, or until the tops are set and lightly golden.
8. Cool completely on a wire rack before storing.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories: 135 kcal per muffin

Variations

• Nutty Version: Add chopped walnuts, almonds, or pecans for added texture and protein.
• Fruit Boost: Stir in chopped apples, blueberries, or dried cranberries for a fruity twist.
• Dairy-Free: Use almond, oat, or soy milk to keep these muffins entirely plant-based.
• No Added Sweetener: Rely solely on the bananas for natural sweetness by omitting maple syrup or honey.
• Protein-Packed: Add a scoop of your favorite protein powder and slightly reduce the oats.
• Spiced Cupcakes: Add ground nutmeg, cloves, or pumpkin spice for a seasonal flavor.

storage/reheating

Store the oatmeal cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. To reheat, microwave for 15–20 seconds or warm in a low oven until heated through.

FAQs

Are these oatmeal cupcakes gluten-free?

Yes, if you use certified gluten-free oats, the recipe is entirely gluten-free.

Can I use steel-cut oats?

No, steel-cut oats will not soften properly during baking and will remain too hard. Stick with rolled oats.

Can I make these vegan?

Yes, substitute the eggs with flax eggs and use a plant-based milk and maple syrup.

How ripe should the bananas be?

Use very ripe bananas with lots of brown spots. They’re sweeter and mash more easily.

Can I reduce the sweetener?

Yes, you can reduce or omit the maple syrup/honey, especially if your bananas are very ripe.

What is the texture like?

These cupcakes are soft, moist, and chewy, similar to baked oatmeal.

Can I prepare the batter the night before?

It’s best to bake immediately after mixing. The oats will absorb too much liquid if left overnight.

What kind of milk works best?

Any milk—dairy or non-dairy—works fine. Choose based on your preference or dietary needs.

Can I add vegetables like carrots or zucchini?

Yes, finely grated carrot or zucchini can be added, but be sure to squeeze out excess moisture.

Do these muffins rise?

These cupcakes don’t rise like traditional muffins since there’s no flour, but they hold their shape well.

Conclusion

Breakfast oatmeal cupcakes to go are a practical, nourishing solution for busy mornings. Full of wholesome oats, naturally sweetened, and endlessly adaptable, they offer a guilt-free and delicious way to fuel your day. Whether you stick to the classic banana-chocolate chip combo or explore creative add-ins, these portable baked oat muffins are sure to become a household staple.

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