Description
These wholesome breakfast oatmeal cupcakes are soft, chewy, and packed with fiber-rich oats and a hint of sweetness. Ideal for busy mornings, they’re portable, kid-friendly, and easy to customize with chocolate chips, fruit, or nuts.
Ingredients
Units
Scale
- 2 1/2 cups rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips or raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, mix oats, cinnamon, salt, and baking powder.
- In a separate bowl, whisk together mashed bananas, eggs, maple syrup, milk, and vanilla extract.
- Pour wet ingredients into dry and stir until just combined. Fold in chocolate chips if using.
- Divide batter evenly into muffin cups and top with extra oats or chips for garnish.
- Bake for 20–22 minutes, or until the tops are set and lightly golden.
- Cool completely on a wire rack before storing in an airtight container.
Notes
- Use ripe bananas for natural sweetness and better texture.
- Customize with add-ins like chopped nuts, dried fruit, or shredded coconut.
- These freeze well for longer storage—just thaw or reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 135 kcal
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 27 mg
