Breakfast Oatmeal Cupcakes Recipe 46

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OATMEAL BANANA CUPCAKES



Oatmeal Banana Cupcakes image

Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup mashed ripe bananas
3/4 cup honey
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Steps:

  • In a bowl, cream butter and sugar. Add eggs, bananas and honey; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until cupcakes test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 250mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

BREAKFAST OATMEAL CUPCAKES RECIPE - (4.6/5)



Breakfast Oatmeal Cupcakes Recipe - (4.6/5) image

Provided by blum099

Number Of Ingredients 9

5 cups rolled oats
2 1/2 cups over-ripe mashed banana, measured after mashing
1 teaspoon salt
5 NuNaturals stevia packets (or omit and use 5 tablespoons of any liquid sweetener instead)
2/3 cup mini chocolate chips, optional
2 2/3 cups water (If using the liquid-sweetener option, scale water back to 1 1/3 cups)
1/4 cup plus 1 tablespoon oil (I really like coconut, but vegetable oil will also work. For lower-fat substitution notes, see nutrition link below.)
2 1/2 teaspoon pure vanilla extract
Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Steps:

  • 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. These oatmeal cupcakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Substitution Notes: For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add). For the rolled oats: I haven't tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work. For the oil: I haven't tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though. Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder). 88 calories WW Points (new system): 2 points per cupcake

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