Description
Hearty breakfast oatmeal cupcakes bring morning comfort with wholesome ingredients and irresistible charm. Nutritious and satisfying, these little delights promise a delectable start to any day you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 2 cups (160 g) rolled oats
- 2 eggs
- 1 cup (240 ml) milk (dairy or non-dairy)
Sweeteners and Flavoring:
- ¼ cup (60 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup (60 g) unsweetened applesauce or mashed banana
- ¼ cup chocolate chips
- ¼ cup raisins or dried cranberries
Additional Ingredients and Spices:
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil or butter
- ½ cup blueberries, raspberries, or diced apples
- ½ cup chopped nuts (walnuts, pecans, almonds)
- 2 tablespoons chia seeds or flaxseeds
Instructions
- Warm the oven to a toasty 350°F (175°C), creating an ideal baking environment for these delightful morning treats.
- Prepare a muffin tin by nestling paper liners into each compartment or delicately coating with a light spray of cooking oil to prevent sticking.
- In a spacious mixing bowl, combine the dry ingredients, ensuring an even distribution of oats, flour, baking powder, and spices through gentle whisking.
- Create a smooth, cohesive mixture by incorporating wet ingredients, blending eggs, milk, yogurt, and sweetener until they form a harmonious liquid base.
- Gently fold the wet and dry ingredients together, stirring with a careful hand to prevent overmixing, which could result in dense, tough cupcakes.
- Introduce chopped nuts, dried fruits, or chocolate chips to add delightful texture and bursts of flavor throughout the batter.
- Carefully spoon the batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising during baking.
- Slide the tin into the preheated oven and bake for approximately 18-22 minutes, watching for a golden-brown top and a firm, springy texture.
- Remove from the oven and let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to complete cooling.
- Serve warm or at room temperature, optionally drizzling with honey or sprinkling with additional toppings for extra indulgence.
Notes
- Toast oats briefly before mixing to enhance their nutty flavor and create a deeper, more complex taste profile.
- Opt for rolled oats instead of instant for better texture and more substantial cupcakes that hold together perfectly.
- Consider adding extra mix-ins like chopped nuts, dried fruits, or chocolate chips to customize the cupcakes and boost nutritional value.
- Experiment with alternative milk options such as almond, soy, or oat milk to make the recipe dairy-free and accommodate different dietary preferences.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 172
- Sugar: 7 g
- Sodium: 104 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 47 mg