Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes

These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare anything for breakfast!

They are portable, freezable…AND you can easily change up the flavor by choosing different spices and add-ins for endless breakfast cupcake variations!

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Breakfast Oatmeal Cupcakes
Diet Level:4
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Prep Time 5 Minutes
Cook Time 23 Minutes
Servings
Cupcakes
Ingredients
Prep Time 5 Minutes
Cook Time 23 Minutes
Servings
Cupcakes
Ingredients
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 380 F, and line 24 cupcake tins.
  2. In a large mixing bowl, combine all dry ingredients and stir very well.
  3. In a separate bowl, combine and stir all wet ingredients (including banana).
  4. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. Broil for 1-2 minutes (optional).
  5. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Hint: If you let them cool overnight, they’ll no longer stick to the liners.
Recipe Notes

Optional add-ins: Cinnamon, shredded coconut, chopped walnuts or other nuts, ground flax, raisins, or other dried fruit.

For recommendation on sugar-free maple syrup and stevia-sweetened chocolate chips, go to the CHALLENGED APPROVED FOODS page.

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