Breakfast Oatmeal Cupcakes ( Diet Recipe )
Ingredients
5 cups rolled oats2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below)
1 tsp salt
5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
2/3 cup mini chocolate chips, optional
2 1/3 cups water - Increase to 2 2/3 cups if using stevia
1/4 cup + 1 tbsp coconut or veg oil (Fat-free option listed in the nutrition link below)
2 1/2 tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.
Instructions
- Preheat oven to 380 F,
- line 24-25 cupcake tins. In a large mixing bowl,
- combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.)
- These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.