Healthy Breakfast CupcakesSubmitted by: YOGALOVESBACK
5 Cups Oats
8 packets of Stevia, or 8 little scoops or so
3 Large Eggs
1.5 cup Applesauce
0.5cup Almond Butter
2.5 tsp Vanilla Extract
More protein? Chocolate Whey is an excellent addition - add about 3 scoops of whey, you shouldn't need to modify the recipe to adjust for this.
Combine all ingredients. You can separately combine wet and dry first if you'd like, but I found it unecessary.
Ensure no chunks in the Almond Butter.
Pour into a lightly greased (I used Pam) muffin tin.
Optional: cupcake liners (only use if you need them for on the go, otherwise avoid the waste).
Bake for 25' or until the tops start to turn golden in spots.
Remove and let sit for about 5 minutes, then remove from tin, and let cool on rack (this stops the bottoms from getting soggy).
Store in the freezer for quick reheatable breakfast cupcakes.
Serving Size: Makes about 24 'cupcakes'
Number of Servings: 24
Recipe submitted by SparkPeople user YOGALOVESBACK.