Breakfast Oatmeal Cupcakes

By blum099

Pair one or two of these oatmeal cupcakes with a piece of fruit or some nut butter for a balanced breakfast on the go. Mix it up by adding different fruits or nuts to the recipe.

Ingredients

• 5 cups rolled oats
• 2 1/2 cups over-ripe mashed banana, measured after mashing
• 1 teaspoon salt
• 5 NuNaturals stevia packets (or omit and use 5 tablespoons of any liquid sweetener instead)
• 2/3 cup mini chocolate chips, optional
• 2 2/3 cups water (If using the liquid-sweetener option, scale water back to 1 1/3 cups)
• 1/4 cup plus 1 tablespoon oil (I really like coconut, but vegetable oil will also work. For lower-fat substitution notes, see nutrition link below.)
• 2 1/2 teaspoon pure vanilla extract
• Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preparation

Step 1

Preheat oven to 380 F, and line 24-25 cupcake tins.

In a large mixing bowl, combine all dry ingredients and stir very well.

In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional.

These oatmeal cupcakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Substitution Notes:

For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add).

For the rolled oats: I haven’t tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work.

For the oil: I haven’t tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though.

Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder).

88 calories

WW Points (new system): 2 points per cupcake