Breakfast Oatmeal Cupcakes

These Breakfast Oatmeal Cupcakes are the perfect solution for busy mornings. Packed with wholesome oats, natural sweetness from bananas and maple syrup, and customizable add-ins, they’re hearty, healthy, and endlessly portable. Make a big batch in one go and enjoy a nutritious, grab-and-go breakfast for the whole week—or month!

Why You’ll Love Breakfast Oatmeal Cupcakes Recipe

Meal prep friendly – bake once, eat for days

• Great for kids and adults alike
• Naturally gluten-free and dairy-free
• Customizable with your favorite mix-ins
• Freezer-friendly and easy to reheat
• No refined sugar when made with stevia or pure maple syrup

Ingredients

5 cups rolled oats
2 1/2 cups mashed banana (or this Banana-Free Version)
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.

Directions

Preheat Oven
Preheat your oven to 380°F (193°C). Line 24–25 muffin tins with paper liners or silicone molds. (If using paper, lightly spray to reduce sticking.)

Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats, salt, and any optional dry add-ins (like cinnamon, flax, or coconut). Stir well to distribute evenly.

Combine Wet Ingredients
In a separate medium bowl, mash the bananas (if not already mashed). Stir in the maple syrup or sweetener, water, oil/nut butter, and vanilla extract until smooth.

Combine Wet & Dry
Pour the wet mixture into the dry oat mixture. Stir thoroughly to ensure the oats are evenly coated and everything is well incorporated.

Add Chocolate Chips & Extras
Fold in the mini chocolate chips (if using) and any chopped nuts or dried fruit you’d like to include. Stir gently to distribute throughout the batter.

Fill the Muffin Tins
Spoon the mixture into the prepared muffin liners, filling each cup close to the top. The mixture won’t rise much, so it’s okay to fill generously.

Bake
Bake in the preheated oven for 21–25 minutes, or until the tops are firm and lightly golden.
Optional: For a slightly crispy top, broil for 1–2 additional minutes—just keep a close eye to avoid burning.

Cool and Enjoy
Let the cupcakes cool in the pan for at least 10 minutes before removing. For best results (and easier liner removal), allow to cool completely or overnight.

Pro Tips and Variations

• Let the muffins cool fully for best texture and to prevent sticking to the liners.
• To make oil-free, use extra mashed banana or nut butter.
• Customize flavors: try apple-cinnamon, peanut butter chocolate, or tropical coconut.
• Use mini silicone muffin liners for easy release and no waste.
• Make half batches easily by halving all ingredients for 12 muffins.

Serving Suggestions

• Enjoy warm with a spread of peanut butter, almond butter, or yogurt
• Pack 2–3 in a lunchbox with a piece of fruit for a balanced breakfast
• Serve with a smoothie or coffee for a quick morning boost
• Crumble over Greek yogurt or cottage cheese for a twist

Storage/Reheating

To Store:
Keep in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 1 week.

To Freeze:
Freeze cooled muffins in a single layer, then transfer to a bag or container. Keeps up to 3 months.

To Reheat:
Microwave for 15–30 seconds, or pop in the toaster oven until warm.

FAQs

Can I make them without banana?
A: Yes! There’s a banana-free version using applesauce or pumpkin. Keep measurements the same.

Can I add protein powder?
A: Definitely—replace 1/2 cup of the oats with your favorite protein powder.

Are these kid-friendly?
A: Absolutely! They’re soft, naturally sweet, and great for school lunches.

Can I use quick oats or steel-cut oats?
A: Stick with rolled oats for best texture. Quick oats may make the muffins too soft, and steel-cut oats won’t cook through.

Conclusion

Whether you’re running out the door or planning your week ahead, these Breakfast Oatmeal Cupcakes are the ultimate convenient, healthy breakfast. Nutritious, satisfying, and totally customizable, they’ll become a staple in your meal prep routine—because mornings should be simple and delicious.

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