Breakfast Oatmeal Cupcakes To Go

• portions: 24 servings
• temps total: 25 minutes

Ingrédients

5 cups rolled oats

2 1/2 cups mashed banana

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 oil, nut butter, or additional banana

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. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they'll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.View Nutrition Facts

Notes

Breakfast Oatmeal Cupcake Flavors

Oatmeal Chocolate Chip Raisin: replace up to half of the mini chocolate chips in the base recipe below with chopped raisins.

Banana Bread: add a half teaspoon of ground cinnamon to the batter, and stir in a handful of crushed walnuts or pecans if desired.

Coconut Cookie Dough: use coconut oil or coconut butter and stir in about a third of a cup of shredded coconut before baking.

Chocolate Chip Peanut Butter Cup: replace the oil with an equal amount of peanut butter, and throw in a handful of chopped peanuts if you wish.

Nutrition

• Calories: 90 kcal