Oatmeal Protein Cupcakes

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oatmeal protein cupcakes muffins

These protein cupcakes/muffins are an easy on the go breakfast or snack any time. They are very freezer friendly too.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings

Ingredients

  • 5 cups rolled oats (400g)
  • 2 1/2 cups over-ripe mashed banana, measured after mashing (600g)
  • 1 tsp salt
  • 5 stevia packets or 5 tablespoons liquid sweetener of choice
  • optional: 2/3 cup mini chocolate chips
  • 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
  • 1/4 cup plus 1 tbsp oil (45g)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preparation

Preheat oven to 380 F.

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. I also like to then broil for 1-2 minutes, but it’s optional.

These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.