OnThe Go Breakfast Oatmeal Trail Mix Cupcakes

By srumbel

So today seemed like the perfect time to debut these portable trail mix breakfast cupcakes–chock full of wholesome ingredients, just like the famous originals. These cupcakes can easily go in a lunchbox, and their fiber will keep you full for hours! And, just like the originals, they are egg-free, dairy-free, gluten-free, and can be oil-free and sugar-free as well.
from chocolatecoveredkatie.com

Ingredients

• 2.5 cups rolled oats
• 1 1/4 cup over-ripe mashed banana OR applesauce
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/16 tsp uncut stevia OR 2 1/2 tbsp pure maple syrup, agave, or honey
• 1/2 cup dried cranberries or cherries or raisins, chopped small
• 2 tbsp wheat germ or flaxmeal (or oat bran)
• 1 1/3 cup water (If using the liquid-sweetener option, scale water back by 3 tbsp)
• 1 1/2 tbsp oil OR more applesauce
• 1 tsp pure vanilla extract

Preparation

Step 1

Preheat your oven to 380 F, and line 11-12 cupcake tins. Combine all dry ingredients in a large mixing bowl, and stir very well. In a separate bowl, whisk together all liquid ingredients. Mix wet into dry, then pour the batter into the cupcake liners and bake 21 minutes. Broil 3 additional minutes, then let cool. If you let them cool overnight, they will no longer stick to the liners. Leftovers can be refrigerated or frozen and reheated.

Makes 11-12