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
Scale
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.
