Breakfast Oatmeal Cupcakes To Go
Servings 24 cupcakes
Ingredients
- 5 cups rolled oats
- 2 1/2 cups ripe mashed banana
- 1 tsp salt
- 5 tbsp pure maple syrup or honey
- 2 1/3 cups water
- 1/4 + 1 tbsp coconut oil
- 2 1/4 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Place cupcake liners in tins (24 cupcakes)
- In large mixing bowl, combine all dry ingredients and stir
- In separate bowl, combine all wet ingredients and stir
- Mix wet ingredients into dry ingredients
- Pour into cupcake liners
- Bake 21 minutes, then broil 1-2 minutes or until golden
- Cool overnight so they do not stick to the liners
- Can be frozen
Notes
Optional add-ins: 1/2 teaspoon cinnamon, 1/2 cup shredded coconut, 1/2 cup chopped walnuts, 1/4 cup ground flax, or 2/3 cup raisins