Description
These oatmeal cupcakes are perfect for meal prep, packed with fiber and protein to keep you full all morning. Customize with your favorite toppings!
Ingredients
Scale
For the Crust:
- For Oatmeal Base:
- 2 cups rolled oats
- 1 3/4 cups unsweetened almond milk
- 1 ripe banana, mashed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- For Toppings (Optional):
- 1/4 cup blueberries
- 2 tbsp chia seeds
- 2 tbsp almond butter
- 1 tbsp flaxseeds
- 1/4 cup chopped walnuts
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- 2. In a large bowl, mix oats, almond milk, mashed banana, maple syrup, vanilla, cinnamon, and salt until well combined.
- 3. Let the mixture sit for 10 minutes to allow oats to absorb liquid.
- 4. Divide mixture evenly among muffin cups (about 1/4 cup per cupcake).
- 5. Add desired toppings, pressing lightly into the oatmeal mixture.
- 6. Bake for 25-30 minutes until set and edges are golden.
- 7. Cool completely before removing from tin. Store in airtight container for up to 5 days.
Notes
Reheat in microwave for 30 seconds before serving. For vegan version, ensure maple syrup is used instead of honey. Substitute any nut butter or milk as needed.