Oatmeal Cupcakes To Go

By michelew7

A make-ahead breakfast that you can keep in the freezer and heat up on a rushed morning

Ingredients

• 5 cups rolled oats
• 2 1/2 cups over-ripe mashed banana (measured after mashing)
• 1 teaspoon salt
• 2 tablespoons Splenda
• 2 2/3 cups water
• 1/4 cup plus 1 tablespoon unsweetened applesauce
• 2 1/2 teaspoons vanilla

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 380 degrees and line 24 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 cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

85 calories