Breakfast Oatmeal Cupcakes To Go Recipe
These Breakfast Oatmeal Cupcakes To Go are a delicious and convenient breakfast option, perfect for meal prep and busy mornings. Packed with oats, bananas, and your choice of mix-ins, these wholesome cupcakes are a great way to start your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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)
- 2 large eggs
- 1 1/2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional Mix-Ins:
- 1/2 cup mini chocolate chips or chopped nuts
- 1/2 cup dried fruit or berries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing well.
- Mix Dry Ingredients: In a large bowl, combine oats, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together mashed bananas, eggs, milk, maple syrup, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry and stir until fully combined. Fold in any optional mix-ins.
- Fill Muffin Cups: Divide the mixture among the muffin cups, filling them nearly to the top.
- Bake: Bake for 25–30 minutes until set and lightly golden. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Great for meal prep and busy mornings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 7g
- Sodium: 115mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
