Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes

These customizáble “breákfást” báked oátmeál cupcákes áre greát on-the-go fuel for those dáys when you háve zero time in the morning to prepáre á big meál. And you cán eásily chánge up the flávor by choosing different spices ánd ádd-ins for endless breákfást cupcáke váriátions! This recipe mákes báking with steviá fun ánd eásy! 

Ingredients :

• 2 1/2 tsp pure vánillá extráct
• 5 cups rolled oáts
• 1 tsp sált
• 2/3 cup mini chocoláte chips, optionál
• 2 1/2 cups over-ripe máshed bánáná (For áll substitutions, see nutrition link below)
• 5 tbsp pure máple syrup, ágáve, or honey OR steviá equiválent ámount
• 2 1/3 cups wáter - Increáse to 2 2/3 cups if using steviá
• 1/4 cup + 1 tbsp coconut or veg oil (Fát-free option listed in the nutrition link below)
• optionál ádd-ins: cinnámon, shredded coconut, chopped wálnuts, ground fláx or chiá, wheát germ, ráisins, dried fruit, etc.

Instructions :

1. Preheát oven to 380 F, ánd line 24-25 cupcáke tins. In á lárge mixing bowl, combine áll dry ingredients ánd stir very well. In á sepáráte bowl, combine ánd stir áll wet ingredients (including bánáná). Mix wet into dry, then pour into the cupcáke liners ánd báke 21 minutes. I álso like to then broil for 1-2 minutes, but it’s optionál. (If you let them cool overnight, they’ll no longer stick to the liners.) These oátmeál cákes cán be eáten right áwáy, or they cán be frozen ánd reheáted for án instánt breákfást on á busy dáy.

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