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Oatmeal Protein Cupcakes


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Oatmeal Protein Cupcakes


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Oatmeal Protein Cupcakes

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


  • Prep Time : 10 min
  • Cook Time : 21 min
  • Ready Time : 31 min


12 Servings


  • 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.


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.


Servings Per Recipe: 12 Servings

Amount Per Serving

  • Calories: 90
  • Total Fat: 3g
  • Sodium: 100mg
  • Total Carbs: 14g
  •     Dietary Fiber: 2g
  • Protein: 2g


About Rachel Lichtenstein


Rachel offers life coaching through her business, Oasis - Advocacy and Coaching. Rachel says, "I have always had a very slow metabolism. All I needed to do was smell food and I would gain weight. Over the last year, I have lost 75 pounds. It’s due to 2 very basic components. First being very careful of what I eat. Basically following the South Beach Plan. Secondly, exercise. The exercise consists of spinning, swimming and walking. A total of 9 hours a week. I am a life coach and am now coaching people in weight loss.

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