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Breakfast Oatmeal Cupcakes To Go


Breakfast Oatmeal Cupcakes To Go

Ingredients

  • 5 cups oatmeal
  • 2 1/2 cups overripe banana puree (for replacements, see the Food Link below)
  • 1 teaspoon of salt
  • 5 tablespoons of pure maple syrup, agave or honey OR an equivalent amount of stevia
  • 2/3 cup mini chocolate chips, optional
  • 2 1/3 cups of water - increase to 2 2/3 cups when using stevia
  • 1/4 cup + 1 tablespoon of coconut or vegetable oil (non-fat version indicated in the link to food below)
  • 2 1/2 teaspoons of pure vanilla extract
  • additional add-ons: cinnamon, grated coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruits, etc.

Instructions

  1. Preheat the oven to 380 F and place 24-25 cupcake tins. In a large bowl, mix all the dry ingredients and mix well. In a separate bowl, mix and stir all wet ingredients (including banana). Mix dry until dry, then pour into muffins and bake for 21 minutes. I would also like to fry for 1-2 minutes, but this is optional. (If you let them cool overnight, they will no longer stick to the lining.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for a quick breakfast on a busy day.

This Recipes is adapted from this site.

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