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If you’re searching for a deliciously wholesome way to start your morning, this Breakfast Oatmeal Cupcakes Recipe is an absolute game-changer! Imagine tender, moist cupcakes packed with the natural sweetness of ripe bananas, the hearty goodness of oats, and a cozy hint of cinnamon that will warm your heart and fuel your day. These cupcakes are perfect for a grab-and-go breakfast or a comforting treat that feels indulgent but is packed with nutrition.
Ingredients You’ll Need
The beauty of this Breakfast Oatmeal Cupcakes Recipe lies in its simplicity. Each ingredient plays its part in creating a texture that’s just right—soft yet hearty—and a flavor that’s naturally sweet with a touch of spice. From the creamy mashed bananas to the nutty-whole wheat flour, these components blend effortlessly into a wholesome morning treat.
- 2 ripe bananas: The key to natural sweetness and moisture in the cupcakes.
- 1/4 cup honey or maple syrup: Adds a gentle sweetness and keeps the cupcakes moist.
- 1/4 cup unsweetened applesauce: Helps bind and add extra moisture without extra fat.
- 2 large eggs: Essential for structure and a fluffier texture.
- 1 tsp vanilla extract: Lifts all the flavors and adds a warm aroma.
- 1 cup old-fashioned rolled oats: For hearty texture and wholesome fiber.
- 1/2 cup whole wheat flour: Adds depth of flavor and a bit of nuttiness.
- 1 tsp baking powder: Ensures the cupcakes are light and rise perfectly.
- 1/2 tsp ground cinnamon: Brings a cozy spice that complements the bananas.
- 1/4 tsp salt: Balances sweetness and enhances all the flavors.
- 1/2 cup milk (dairy or non-dairy): Creates a thick batter and adds tenderness.
- 1/4 cup raisins or dried cranberries (optional): Adds chewy bursts of fruity sweetness.
- 1/4 cup chopped nuts (optional, walnuts or almonds): Provides crunch and an extra layer of flavor.
How to Make Breakfast Oatmeal Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). This ensures the cupcakes will bake evenly and develop a lovely golden top. Next, line a 12-cup muffin tin with paper liners or lightly grease each cup; this step makes it easier to remove the cupcakes once baked.
Step 2: Mash the Bananas
In a large bowl, mash the ripe bananas until smooth—this will give your cupcakes natural sweetness and a moist texture. Ripe bananas work best because they’re softer and sweeter.
Step 3: Combine the Wet Ingredients
Add the honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth and glossy. This step is where the flavor really begins to come to life.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the old-fashioned rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Combining the dry ingredients apart helps ensure that the baking powder and spices distribute evenly throughout the batter.
Step 5: Bring It All Together
Gradually add the dry mixture into the wet banana mixture, stirring gently until just combined. Over-mixing can make the texture dense, so stir until the ingredients are incorporated but still fluffy.
Step 6: Add Milk and Optional Mix-Ins
Pour in the milk (whether you prefer dairy or a plant-based alternative) and mix again until the batter thickens slightly. If you’re a fan of texture and extra flavors, now is the time to fold in raisins or dried cranberries and chopped nuts gently.
Step 7: Bake to Perfection
Divide the batter evenly among the muffin cups, filling each one about two-thirds full to give the cupcakes space to rise. Bake them for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow them to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
How to Serve Breakfast Oatmeal Cupcakes Recipe
Garnishes
A light dusting of powdered cinnamon sugar or a spread of nut butter on top can elevate these cupcakes from simply tasty to a little breakfast celebration. Fresh berries or a drizzle of honey also make beautiful, flavorful garnishes that complement the warm spices in the cupcakes perfectly.
Side Dishes
Pair your oatmeal cupcakes with a dollop of Greek yogurt or a glass of freshly squeezed orange juice for a balanced morning meal. If you want a savory contrast, slices of avocado or a handful of crispy bacon can be a fantastic addition on the side.
Creative Ways to Present
Turn these cupcakes into a fun breakfast parfait by layering crumbled cupcakes with yogurt and fresh fruit in a glass. Or simply package a few in a pretty box lined with parchment paper for a thoughtful homemade gift that anyone would be thrilled to receive.
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Oatmeal Cupcakes Recipe are best stored in an airtight container at room temperature for up to three days. This keeps them soft and flavorful without drying out.
Freezing
These cupcakes freeze beautifully! Wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be stored in the freezer for up to two months. Just thaw them overnight in the fridge or at room temperature before enjoying.
Reheating
Warm your oatmeal cupcakes in the microwave for about 20 seconds or in a preheated oven at 300°F (150°C) for a few minutes. Heating enhances their softness and brings out the lovely aromas that will make your kitchen smell irresistible.
FAQs
Can I substitute the whole wheat flour with all-purpose flour?
Absolutely! Using all-purpose flour will give a slightly lighter texture, but whole wheat flour adds a wonderful nuttiness and extra fiber that complements the oats beautifully.
Is this recipe suitable for a vegan diet?
This recipe as written includes eggs, but you can easily make it vegan by swapping eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and using maple syrup instead of honey. It still tastes delicious!
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats can work in a pinch, rolled oats provide a better texture and chewiness in the cupcakes. Quick oats tend to make the batter too soft and may create a mushier cupcake.
How do I make sure my cupcakes don’t stick to the pan?
Using paper liners is the easiest way to prevent sticking, but if you prefer a greased pan, lightly coat each muffin cup with butter or non-stick spray before adding the batter.
Can I add other mix-ins like chocolate chips or seeds?
Definitely! Feel free to experiment with your favorite add-ins such as chocolate chips, sunflower seeds, or even shredded coconut. Just fold them in gently so the batter stays light and fluffy.
Final Thoughts
This Breakfast Oatmeal Cupcakes Recipe has quickly become one of my go-to favorites for a reason. It’s wholesome, easy to make, and delights with every bite. Whether you’re packing them for busy mornings, sharing with family, or enjoying a quiet moment with a cup of coffee, these cupcakes bring comfort and nourishment together perfectly. Give them a try—you might just find your new favorite morning treat!
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Print
Breakfast Oatmeal Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes are a wholesome and delicious way to start your day. Made with ripe bananas, rolled oats, whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins are packed with fiber and nutrients. Optional additions like raisins or chopped nuts add texture and extra flavor, making them a perfect grab-and-go breakfast or snack option.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Optional Add-ins
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (walnuts or almonds)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth, creating a creamy base for the batter.
- Combine Wet Ingredients: Add honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract to the mashed bananas. Mix well until all the ingredients are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can cause dense muffins.
- Add Milk: Pour in the milk and mix again to form a thick, cohesive batter.
- Fold in Optional Add-ins: If using, fold in raisins or dried cranberries and chopped nuts to add texture and sweetness.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps retain their shape.
Notes
- Use ripe bananas for natural sweetness and moisture.
- You can substitute whole wheat flour with all-purpose flour if preferred.
- Milk can be dairy or plant-based such as almond, soy, or oat milk.
- Add nuts and dried fruit according to your preference or omit for a nut-free version.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can also be frozen for up to 3 months; thaw before serving.
