Description
These breakfast oatmeal cupcakes are a healthy, hearty, and naturally sweetened treat perfect for busy mornings. Made with oats, eggs, and maple syrup, they’re easy to customize with your favorite mix-ins and ideal for meal prep.
Ingredients
2 cups rolled oats
1 1/2 cups milk (dairy or non-dairy)
2 large eggs
1/3 cup maple syrup or honey
1/2 cup unsweetened applesauce
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Optional toppings: fresh berries, chopped nuts, chocolate chips, shredded coconut, banana slices
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, mix the rolled oats and milk. Let the mixture sit for 10–15 minutes to soften.
- In another bowl, whisk together the eggs, maple syrup (or honey), applesauce, melted coconut oil (or butter), and vanilla extract.
- Combine the wet ingredients with the oat mixture. Add baking powder, cinnamon, and salt. Stir until just mixed.
- Gently fold in your chosen mix-ins such as berries, nuts, or chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Add extra toppings if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
Use certified gluten-free oats for a gluten-free version.
Substitute flax eggs for a vegan option.
Mix and match toppings to suit your taste.
Store in the fridge for up to 5 days or freeze for longer storage.
Microwave for 20–30 seconds to reheat.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 6g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
