Breakfast Oatmeal Cupcakes To Go

Breakfast Oatmeal Cupcakes – Cook just once, and you get a delicious breakfast for the entire month! These breakfast oatmeal cupcakes are one of my family’s favorite things to eat on rushed mornings. I first made the recipe years ago, and we still love them! My mom often makes a batch for herself and takes them to work in the morning so she can have a nutritious breakfast that’s easy to prepare on busy weekdays.

RECIPES BY chocolatecoveredkatie [THANK YOU]

Ingredients

  • 5 cups rolled oats
  • 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below)
  • 1 tsp salt
  • 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
  • 2/3 cup mini chocolate chips, optional
  • 2 1/3 cups water - Increase to 2 2/3 cups if using stevia
  • 1/4 cup + 1 tbsp coconut or veg oil (Fat-free option listed in the nutrition link below)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.

Instructions

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. 


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