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Breakfast is often heralded as the most important meal of the day, yet many individuals find themselves racing against the clock, struggling to secure a nutritious morning boost. With the hustle and bustle of modern life, a convenient yet healthy breakfast can sometimes feel like an unattainable goal. Enter Breakfast Oatmeal Cupcakes – a delightful and practical solution that combines the wholesome goodness of oats with the natural sweetness of bananas and the satisfying crunch of nuts. These cupcakes not only provide a nourishing start to your day but also cater perfectly to busy lifestyles, allowing you to grab a cupcake on the go without compromising on health.

Breakfast Oatmeal Cupcakes To Go

Start your day effortlessly with Breakfast Oatmeal Cupcakes! These delicious, healthy treats combine rolled oats, ripe bananas, and nuts for a nutritious breakfast on the go. Packed with fiber and essential nutrients, they provide sustained energy and flavor. Perfect for busy mornings or snack time, these cupcakes are versatile and easy to customize with your favorite fruits and spices. Discover how to make the perfect batch and enjoy a wholesome start to your day!
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Ingredients
  

2 cups rolled oats

2 ripe bananas, mashed

1/2 cup almond milk (or any milk of choice)

1/4 cup honey or maple syrup

1/4 cup almond butter (or any nut butter)

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup diced apples (or berries)

1/4 cup chopped nuts (optional: walnuts, almonds, or pecans)

1/4 cup dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

    Combine Wet Ingredients: In a large mixing bowl, combine the mashed bananas, almond milk, honey (or maple syrup), almond butter, and vanilla extract. Mix until smooth and well combined.

      Incorporate Dry Ingredients: In a separate bowl, mix the rolled oats, baking powder, cinnamon, and salt. Slowly add the dry mixture to the wet ingredients, stirring until just combined.

        Fold in Fruits and Nuts: Gently fold in the diced apples (or berries), chopped nuts, and dark chocolate chips, if using. Be careful not to overmix; you want to keep the mixture fluffy.

          Fill Muffin Tins: Scoop the oatmeal mixture evenly into the prepared muffin tins, filling each cavity about three-quarters full.

            Bake: Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

              Cool and Serve: Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Store or Enjoy: These Breakfast Oatmeal Cupcakes can be enjoyed warm or stored in an airtight container in the fridge for up to a week. They are perfect for grabbing on your way out the door!

                  Prep Time: 10 min | Total Time: 35 min | Servings: 12 cupcakes