Baked Oatmeal Cupcakes
Ingredients:
5 cups rolled oats
2 1/2 cups over-ripe mashed banana
1 tsp salt
5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)
optional: 2/3 cup mini chocolate chips
2 2/3 cups water (If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup plus 1 tbsp vegetable oil
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.
Directions:
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. In a separate bowl, combine and stir all wet ingredients (including banana).
3. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes.
You can also 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.
Photo By: Allie Grossman |
Photo By: Allie Grossman |