Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes To Go
Print Recipe
We've all been there: you hit the snooze button one too many (ok, eight times too many) and now everyone is in a hurry to get out the door. Instead of grabbing a sugar-packed prepackaged and processed breakfast bar, feel great about your morning meal with these handy-dandy, oh-so-yummy cupcakes you ingeniously whipped up over the weekend. Thanks to the whole-foods sweetness of mashed banana, date puree, vanilla, cinnamon, raisins and virgin coconut oil, they don't need added sugar to be delicious for the morning or anytime!
Servings Prep Time
24 30
Cook Time
21
Servings Prep Time
24 30
Cook Time
21
Breakfast Oatmeal Cupcakes To Go
Print Recipe
We've all been there: you hit the snooze button one too many (ok, eight times too many) and now everyone is in a hurry to get out the door. Instead of grabbing a sugar-packed prepackaged and processed breakfast bar, feel great about your morning meal with these handy-dandy, oh-so-yummy cupcakes you ingeniously whipped up over the weekend. Thanks to the whole-foods sweetness of mashed banana, date puree, vanilla, cinnamon, raisins and virgin coconut oil, they don't need added sugar to be delicious for the morning or anytime!
Servings Prep Time
24 30
Cook Time
21
Servings Prep Time
24 30
Cook Time
21
Ingredients
Servings:
Instructions
  1. Preheat oven to 380 F, and line 24-25 cupcake tins.
  2. In a large mixing bowl, combine all dry ingredients and stir very well.
  3. In a separate bowl, combine and stir all wet ingredients (including banana).
  4. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes.
  5. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. (If you let them cool overnight, they’ll no longer stick to the liners.)
Recipe Notes

We adapted Chocolate Covered Katie's wonderful recipe to be both added sugar and stevia-free.

Make your own date puree to use in these cupcakes! Remember to reserve the date soaking water from that recipe to use in this one for a little extra sweetness.

These cupcakes are easy to customize. In addition to ingredients listed, feel free to try mixing in shredded coconut, chopped walnuts, ground flax or wheat germ, other dried fruit, etc.

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Jordana Bowen

Creative Director & Editor-In-Chief at KitchenFable Publishing, Inc.
Jordana has years of experience in web and graphic design,copywriting and journalism, along with a BA in English from Portland State University. An accomplished home cook who has never met a cuisine she didn't like, Jordana enjoys nerding out on the latest nutrition research. She lives with her husband, Jake, and her beautiful 2-year-old daughter, Caia, in Forest Grove, Oregon.

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