Oatmeal Breakfast Cupcakes

For years on end my first stop before work was Dunkin’ Donuts. Whether it be an everything bagel with cream cheese or two egg and cheese wake up wraps, that was what I was putting in my mouth at least five times a week. (TWSS) However, that A) is not a great diet and B) cost a pretty penny day after day. Dave started making breakfast (and lunch!) for me to take to work and so I try to find things to make and freeze that will help him out in the mornings. So….IMG_2303

Oatmeal Breakfast Cupcakes! The recipe is from Chocolate Covered Katie, and it’s super easy!

– 5 cups rolled oats
– 2 1/2 cups over-ripe mashed banana
– 1 tsp salt – 5 tbsp liquid sweetener of choice
– 2/3 cup mini chocolate chips
– 1 2/3 cups water
– 1/4 cup plus 1 tbsp veg oil
– 2 1/2 tsp pure vanilla extract

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.  


Mmmm good. Super moist and chewy. You can also change up the recipe however you’d like! Add shredded coconut, raisins, etc. Whatever you want! I froze about half of the batch – would definitely double it in the future to freeze more.