Breakfast Oatmeal Cupcakes To Go

• Produce

  • 2 1/2 cups Banana, over-ripe

• Breakfast Foods

  • 5 cups Rolled oats

• Baking & Spices

  • 1 tsp Salt
  • 2 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 5/16 cup Coconut or veg oil

• Liquids

  • 2 2/3 cups Water

• Other

  • 5 Nunaturals stevia packets or omit and use 5 tbsp pure maple syrup, agave, or honey instead

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions 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. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. View Oatmeal Cupcakes Nutrition Facts