Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Breakfast Oatmeal Cupcakes To Go Recipe

Breakfast Oatmeal Cupcakes To Go Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 21 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 oatmeal cupcakes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Breakfast Oatmeal Cupcakes To Go are a convenient and delicious grab-and-go breakfast option. Packed with wholesome ingredients like oats, fruits, and nuts, these oatmeal cupcakes are perfect for meal prep and can be customized with your favorite mix-ins.


Ingredients

Scale

Dry Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup milk (dairy or non-dairy)

Mix-ins:

  • 1/2 cup mix-ins (mini chocolate chips, dried fruit, chopped nuts, or blueberries)

Instructions

  1. Preheat oven and prepare muffin pan: Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan or line with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk together oats, baking powder, salt, cinnamon, and nutmeg.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, applesauce, banana, honey (or maple syrup), vanilla, and milk until smooth.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until well combined. Fold in your choice of mix-ins.
  5. Fill muffin cups and bake: Divide the mixture evenly among the muffin cups, filling nearly to the top. Bake for 25–28 minutes, or until the centers are set and the tops are lightly golden.
  6. Cool and serve: Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • These oatmeal cupcakes are perfect for meal prep—store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Warm briefly in the microwave before serving.
  • You can mix and match toppings for variety in each batch.

Nutrition

  • Serving Size: 1 oatmeal cupcake
  • Calories: 140
  • Sugar: 7g
  • Sodium: 95mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg