Breakfast Oatmeal Cupcakes To Go

In today’s fast-paced world, the importance of a nutritious breakfast cannot be overstated. With more people becoming health-conscious and seeking convenient meal options, the demand for healthy breakfast choices has surged. Enter Breakfast Oatmeal Cupcakes – a delightful and practical solution for those busy mornings when you need a quick meal that doesn’t compromise on nutrition.

Start your day with a healthy and convenient treat—Breakfast Oatmeal Cupcakes! These delightful muffins are packed with rolled oats, fruits like bananas and applesauce, and can be customized with nuts, chocolate chips, or dried fruits. They offer a perfect balance of nutrition, providing fiber and essential nutrients without excess sugar. Ideal for busy mornings, these cupcakes can be baked in advance, stored, or frozen for quick, satisfying breakfasts throughout the week. Enjoy a wholesome start to your day!

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Ingredients

2 cups rolled oats

1 cup almond milk (or any milk of choice)

1/2 cup honey or maple syrup

1/4 cup unsweetened applesauce

1 medium ripe banana, mashed

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup blueberries (fresh or frozen)

1/2 cup chopped nuts (such as walnuts or pecans) or chocolate chips (optional)

1/4 cup dried fruit (like raisins or cranberries) (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.

Combine Wet Ingredients: In a large mixing bowl, combine the rolled oats, almond milk, honey (or maple syrup), applesauce, mashed banana, and vanilla extract. Stir until well combined.

Add Dry Ingredients: In a separate bowl, combine the baking powder, baking soda, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients, stirring until just incorporated.

Fold in Add-ins: Gently fold in the blueberries, chopped nuts, and dried fruit (if using) into the batter.

Fill Muffin Cups: Spoon the oatmeal batter into the prepared muffin cups, filling them about 3/4 full. You can sprinkle additional blueberries or nuts on top for garnish if desired.

Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool and Enjoy: Remove from the oven and let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Once cool, enjoy them immediately or store in an airtight container.

Prep Time, Total Time, Servings:

15 minutes | 35 minutes | Serves 12 cupcakes