Breakfast Oatmeal Cupcakes to Go w/Protein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
5 cups rolled oats (400g) 1 Scoop Vanilla Pure Protein 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g) 1 tsp salt 5 Tbsp Pure Maple Syrup 1 cup Raisins 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) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.) 2 1/2 tsp pure vanilla extract 1 Tbsp Cinnamon optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Preheat oven to 380 F, and line 28 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.
Serving Size: makes 28 muffins
Number of Servings: 28
Recipe submitted by SparkPeople user HAT_WRIGHT.
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.
Serving Size: makes 28 muffins
Number of Servings: 28
Recipe submitted by SparkPeople user HAT_WRIGHT.
Nutritional Info Amount Per Serving
- Calories: 119.3
- Total Fat: 3.3 g
- Cholesterol: 2.8 mg
- Sodium: 85.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.2 g
- Protein: 3.0 g
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