These breakfast oatmeal cupcakes are baked oatmeal cups made with rolled oats, mashed banana and mini chocolate chips. NuNaturals White Stevia Powder sweetens them with no added sugar. The recipe makes two dozen and they freeze well for busy mornings.
These breakfast oatmeal cupcakes are baked oatmeal cups made with rolled oats, mashed banana and mini chocolate chips. NuNaturals White Stevia Powder sweetens them with no added sugar. The recipe makes two dozen and they freeze well for busy mornings.
Ingredients
5 cups rolled oats (400g)
2 1/2 cups over-ripe mashed banana measured after mashing (600g)
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
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.
