Breakfast Cupcakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.0
- Total Fat: 7.2 g
- Cholesterol: 60.6 mg
- Sodium: 258.0 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.0 g
- Protein: 8.2 g
View full nutritional breakdown of Breakfast Cupcakes calories by ingredient
Introduction
A great quick take along breakfast treat. A great quick take along breakfast treat.Number of Servings: 8
Ingredients
-
1 cup Steel Cut oatmeal, dry
4 cups water
4 TBSP chunky peanut butter
1 cup mashed banana
2 eggs
1/2 cup vanilla almond milk
1/4 cup sugar in the raw (turbinado sugar)
1/2 cup flour
1 TBSP Baking Powder
2 tsp cinnamon
Tips
Different add-ins can be chosen (raisins, apples, blueberries, or any other creative item). Regular milk can be substituted for Almond milk. Sugar may need to be adjusted.
Directions
Cook 1 cup of oats in boiling water for approx. 15-20 min.
Put the hot oatmeal into a mixing bowl.
While it is still hot add all other ingredients mixing as you go.
Scoop into muffin tins. Bake at 400 degrees for 30 minutes or until cupcake appears cooked.
Makes 24 cupcakes. 1 serving = 3 cupcakes
Serving Size: Makes 24 muffins. 3 muffins per serving
Number of Servings: 8
Recipe submitted by SparkPeople user STEFWISS1.
Put the hot oatmeal into a mixing bowl.
While it is still hot add all other ingredients mixing as you go.
Scoop into muffin tins. Bake at 400 degrees for 30 minutes or until cupcake appears cooked.
Makes 24 cupcakes. 1 serving = 3 cupcakes
Serving Size: Makes 24 muffins. 3 muffins per serving
Number of Servings: 8
Recipe submitted by SparkPeople user STEFWISS1.