Breakfast Oatmeal Cupcakes To Go Recipe
These Breakfast Oatmeal Cupcakes To Go are a delicious and convenient way to enjoy a healthy breakfast on the run. Packed with oats, bananas, and a hint of sweetness, these portable treats are perfect for meal prep and can be customized with your favorite add-ins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 oatmeal cupcakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup mini chocolate chips or dried fruit (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or nonstick spray.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, salt, and cinnamon.
- Prepare wet mixture: In another bowl, mix mashed bananas, honey/maple syrup, vanilla, milk, eggs, and applesauce until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix until well combined. Fold in chocolate chips or dried fruit.
- Fill muffin cups: Divide the mixture into the muffin cups, filling them almost to the top.
- Bake: Bake for 25–30 minutes until set and slightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These oatmeal cupcakes are ideal for meal prep and can be refrigerated for up to 5 days or frozen for longer storage.
- Add chopped nuts, shredded coconut, or flaxseeds for extra flavor and nutrition.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 6g
- Sodium: 115mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
