Description
These Breakfast Oatmeal Cupcakes are a delicious and healthy way to start your day. Packed with oats, whole wheat flour, and fruit, they make a perfect grab-and-go breakfast or snack.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ¾ cup unsweetened applesauce
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or plant-based)
- ½ cup Greek yogurt
Optional Add-Ins:
- 1 cup fresh or frozen berries
- ½ cup chopped nuts
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet ingredients: In another bowl, beat eggs, applesauce, honey or maple syrup, vanilla extract, milk, and Greek yogurt until smooth.
- Mix batter: Add wet ingredients to dry and stir until just combined. Gently fold in berries and nuts if using.
- Bake: Divide batter evenly among muffin cups. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cool before serving.
Notes
- For extra sweetness, drizzle with a light honey glaze after baking.
- Substitute gluten-free flour and oats for a gluten-free version.
- These cupcakes store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg
