Healthy Breakfast Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
5 Cups Oats8 packets of Stevia, or 8 little scoops or so3 Large Eggs1.5 cup Applesauce0.5cup Almond Butter2.5 tsp Vanilla Extract2tsp Cinnamon2.5cup water1tsp. salt
Preheat oven to 350F.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 112.5
- Total Fat: 4.8 g
- Cholesterol: 23.1 mg
- Sodium: 10.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.1 g
- Protein: 3.7 g
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