Chocolate Breakfast Oatmeal Cupcakes – To Go

• Vegetarian
• Gluten free

• Produce

  • 1 1/4 cup Banana, over-ripe

• Breakfast Foods

  • 2 1/2 cups Rolled oats

• Condiments

  • 1 pinch Uncut stevia or 1/4 cup pure maple syrup or honey

• Baking & Spices

  • 1/4 cup Cocoa powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 1/2 tbsp Oil

• Liquids

  • 2/3 cup Water

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions *Feel free to double the recipe! Preheat your oven to 380 F. Line 11-12 cupcake tins. In a large bowl, mix together all dry ingredients. In a separate bowl, whisk together all wet (including banana). Stir wet into dry, then pour into the liners. Bake 21 minutes, then don’t open the oven door but turn off the oven and let the cupcakes sit in the closed oven an additional 10 minutes. Let cool – If you don’t eat the cupcakes until the next day, the flavor will intensify and the liners will also peel off much more easily. Store leftovers in the fridge for up to a week, or freeze for up to 2 months. View Nutrition Facts