Breakfast Oatmeal Cupcakes

Name: Breakfast Oatmeal Cupcakes
Ingredients: 5 cups rolled oats (400g); 2 1/2 cups over-ripe mashed banana measured after mashing (600g); 1 tsp salt; 5 NuStevia White Stevia Powder packets; 2/3 cup mini chocolate chips; 2 2/3 cups water (640g); 1/4 cup plus 1 tbsp coconut or veg oil (45g); 2 1/2 tsp pure vanilla extract; optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Gluten Free Vegan

These customizable breakfast baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare a big meal. You can easily change up the flavor by choosing different spices and add-ins for endless breakfast cupcake variations! This recipe makes baking with stevia fun and easy!

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Breakfast Oatmeal Cupcakes

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Ingredients

5 cups rolled oats (400g)
2 1/2 cups over-ripe mashed banana measured after mashing (600g)
1 tsp salt
5 NuStevia White Stevia Powder packets
2/3 cup mini chocolate chips
2 2/3 cups water (640g)
1/4 cup plus 1 tbsp coconut or veg oil (45g)
2 1/2 tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

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Directions

Preheat oven to 380 F, and 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.