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Greatest plates · Breakfast
Breakfast Oatmeal Cupcakes To Go
Wholesome baked oatmeal cupcakes — portable, non-messy breakfast fuel for busy mornings. Gluten-free and vegan-friendly.
Serves 24Prep 10 minCook 25 minBreakfastVegan
Containsgluten
Inspired by a recipe from Chocolate Covered Katie ↗
Protein 9%Carbs 66%Fat 25%
About 135 kcal a serve — 3 g protein, 23 g carbs, 4 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 24
Method
Heat the oven
190°CPreheat the oven to 190°C (380°F) and line 24-25 cupcake tins with paper liners.
Combine the dry
Mix allIn a large mixing bowl, combine the rolled oats, salt and mini chocolate chips and stir very well.
In the bowlStir dry →
Combine the wet
WhiskIn a separate bowl, combine and stir all the wet ingredients — mashed banana, maple syrup, water, oil and vanilla — until well blended.
In the bowlStir wet →
Mix together
CombinePour the wet mixture into the dry and stir until fully combined into a loose batter.
Fill and bake
BakeSpoon the batter into the cupcake liners, filling them, and bake for 21 minutes.
Broil and cool
BroilOptionally broil for 1-2 minutes for a golden top. Let them cool overnight so they no longer stick to the liners.
Cook's noteLet them cool overnight before peeling the liners so they don't stick.
Estimated per serve
135 kcal · 3 g protein · 23 g carbs · 4 g fatestimates, within ~10%
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