Healthy Breakfast Oatmeal Meal Prep Cupcakes

Looking for a quick, easy, and healthy breakfast that’s perfect for busy mornings? These Healthy Breakfast Oatmeal Cupcakes are just the solution! Not only are they packed with nutritious ingredients like oats and bananas, but they’re also a fantastic meal prep option that you can make ahead of time and grab on the go.

These baked oatmeal cups are naturally sweetened, gluten-free, and customizable with your favorite add-ins like chocolate chips, berries, or nuts. The combination of fiber-rich oats and hearty ingredients will keep you full throughout the morning, making them an excellent choice for a balanced breakfast or snack.

Whether you’re meal prepping for the week or whipping up a batch for the family, these oatmeal cupcakes are a wholesome way to start the day with energy and satisfaction.

Ingredients

• 2 ½ cups rolled oats (gluten-free if necessary)
• 2 large bananas, mashed
• 2 tsp pure vanilla extract
• 2 tsp cinnamon
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 ¾ cup milk of choice (almond milk, oat milk, or dairy milk)
• 1/3 cup pure maple syrup or honey (optional, adjust for sweetness)
• 1/2 cup chocolate chips (or other mix-ins like nuts, dried fruit, or seeds)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with 12 muffin liners or grease it lightly to prevent sticking.
2. Prepare the Dry Ingredients:
   In a large mixing bowl, combine the rolled oats, cinnamon, baking powder, and salt. Stir these ingredients together to ensure they’re well distributed.
3. Mash the Bananas:
   In a separate bowl, mash the ripe bananas with a fork until they reach a smooth, creamy consistency. This adds natural sweetness and moisture to the oatmeal cupcakes.
4. Mix the Wet Ingredients:
   Add the mashed bananas, vanilla extract, and milk to the dry ingredients. Stir well until everything is fully combined. If you’d like a bit more sweetness, stir in the maple syrup or honey at this stage.
5. Add Your Mix-ins:
   Gently fold in the chocolate chips or your favorite mix-ins like chopped nuts, dried fruit, or shredded coconut. You can also mix and match different toppings depending on your preference.
6. Spoon the Batter into Muffin Tin:
   Evenly distribute the oatmeal batter into your prepared muffin tin, filling each cup to the top. The mixture will not rise significantly, so don’t worry about overflowing.
7. Bake:
   Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the oatmeal cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy:
   Once baked, remove the oatmeal cupcakes from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!

Cooking Tips & Tricks

• Customization is Key: One of the best things about these oatmeal cupcakes is how versatile they are. Add-ins like blueberries, raisins, chia seeds, flaxseeds, or chopped almonds make great healthy additions. For a more decadent treat, dark chocolate chips or peanut butter swirl work wonderfully!
• Vegan Option: To keep this recipe entirely plant-based, use a dairy-free milk option like almond, oat, or coconut milk. Maple syrup or agave nectar is also a fantastic vegan-friendly sweetener.
• Batch Prep: These oatmeal cupcakes freeze well, so don’t hesitate to double the batch. Store them in the freezer, and when you’re ready to eat, simply microwave them for 20-30 seconds or let them thaw overnight in the fridge.

Nutritional Information (per serving, based on 12 servings)

• Calories: 120
• Carbohydrates: 23g
• Protein: 3g
• Fat: 3g
• Fiber: 3g
• Sugar: 8g

These Healthy Oatmeal Cupcakes provide a balanced mix of complex carbohydrates, fiber, and protein to keep you energized throughout your morning. They are naturally sweetened, and you can control the sweetness depending on your taste preference.

Variations & Substitutions

• Gluten-Free: Ensure that you’re using certified gluten-free oats to make these cupcakes suitable for anyone with gluten sensitivities or celiac disease.
• Low-Sugar Version: If you’re looking to cut back on sugar, you can omit the maple syrup or honey entirely, especially if your bananas are ripe and naturally sweet. Alternatively, use a sugar substitute like stevia or monk fruit sweetener.
• Nut Butter Swirl: For extra flavor and healthy fats, try swirling in almond butter, peanut butter, or sunflower seed butter into the batter before baking. This adds a delicious richness to each bite.
• Fruit Additions: Fresh or dried fruits like blueberries, chopped apples, or raisins add natural sweetness and an extra serving of vitamins to your morning meal. Stir them directly into the batter or sprinkle them on top before baking.
• Protein Boost: For a higher-protein version, you can add a scoop of your favorite protein powder to the mix or replace some of the oats with high-protein alternatives like quinoa flakes.

Serving Suggestions

These Oatmeal Cupcakes are incredibly versatile and can be enjoyed in a variety of ways:

• On the Go: Grab a couple of these oatmeal cupcakes as you head out the door for a filling, portable breakfast that will keep you satisfied until lunchtime.
• With Toppings: Top your oatmeal cupcakes with a dollop of Greek yogurt, a drizzle of nut butter, or a spoonful of jam for added flavor and texture.
• For Brunch: Serve these as part of a balanced breakfast spread alongside a fresh fruit salad, scrambled eggs, or a smoothie for a hearty and nutritious meal.
• Snack Time: These cupcakes are perfect for a midday snack that’s both healthy and delicious. Pair with a cup of coffee or tea for a little pick-me-up.

Leftovers & Storage

To Store: Once completely cooled, you can store these Healthy Breakfast Oatmeal Cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge where they will keep fresh for up to a week.

To Freeze: If you’re making a batch ahead for meal prep, these oatmeal cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. To reheat, simply microwave for 20-30 seconds or thaw overnight in the refrigerator.