Description

These portable oatmeal cupcakes are perfect for busy mornings. Packed with wholesome ingredients like oats, bananas, and nuts, they’re a nutritious grab-and-go breakfast option that keeps you full until lunch.

Ingredients

Scale

For the Crust:

For the cupcakes:
1 1/2 cups rolled oats
2 ripe bananas, mashed
1/4 cup honey or maple syrup
1/4 cup almond butter
1/2 cup almond milk
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
For the toppings:
1/4 cup chopped walnuts
2 tbsp chia seeds
1/4 cup dried cranberries
1 tbsp flaxseeds

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix mashed bananas, honey, almond butter, almond milk, and vanilla extract until well combined.
Add oats, cinnamon, and baking powder to the wet ingredients. Stir until fully incorporated.
Divide the mixture evenly among 12 cupcake liners, filling each about 3/4 full.
Sprinkle the tops with walnuts, chia seeds, cranberries, and flaxseeds, pressing lightly to adhere.
Bake for 20-25 minutes until firm to the touch and lightly golden.
Let cool completely before storing in an airtight container.

Notes

These keep well in the fridge for up to 5 days or can be frozen for 2 months. For extra protein, add a scoop of vanilla protein powder to the batter. Substitute any nuts or seeds based on preference or allergies.