Description

These portable oatmeal cupcakes are perfect for busy mornings. Packed with wholesome ingredients, they can be made ahead and stored for a quick, nutritious breakfast on the go.

Ingredients

Scale

For the Crust:

For the base:
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
For the wet ingredients:
1 cup milk (any kind)
1/4 cup honey or maple syrup
1 large egg
1 tsp vanilla extract
For mix-ins:
1/2 cup mashed banana (about 1 medium)
1/4 cup chopped nuts (walnuts or almonds)
1/4 cup dried fruit (raisins or cranberries)

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix all dry ingredients (oats, flour, baking powder, cinnamon, salt).
3. In another bowl, whisk together milk, honey, egg, and vanilla until well combined.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in mashed banana, nuts, and dried fruit.
6. Divide batter evenly among 12 muffin cups (they will be about 3/4 full).
7. Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Store in an airtight container for up to 5 days or freeze for longer storage.

Notes

For vegan version: Use flax egg (1 tbsp ground flax + 3 tbsp water) and maple syrup instead of honey. These can be reheated in microwave for 15-20 seconds if preferred warm. Try different mix-ins like chocolate chips, shredded coconut, or fresh berries.