Easy Breakfast Oatmeal Cupcakes To Go – Healthy Make-Ahead Meal Prep Muffins
These healthy breakfast oatmeal cupcakes are a meal-prep dream. You bake once and get a whole batch of naturally sweet, portable oatmeal cups that are perfect for busy mornings or on-the-go breakfasts.
- Prep Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 24–25 cupcakes 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 cups rolled oats
- 2 1/2 cups mashed banana
- 1 tsp salt
- 5 tbsp pure maple syrup, agave, or honey (or stevia equivalent)
- 2/3 cup mini chocolate chips (optional)
- 2 1/3 cups water (increase to 2 2/3 cups if using stevia)
- 1/4 cup oil, nut butter, or additional banana
- 2 1/2 tsp pure vanilla extract
- Optional add-ins: cinnamon, shredded coconut, chopped walnuts, flax or chia seeds, wheat germ, raisins, dried fruit
Instructions
- Preheat oven to 380°F (193°C) and line 24–25 cupcake tins.
- In a large bowl, mix all dry ingredients thoroughly.
- In a separate bowl, combine all wet ingredients including mashed banana.
- Pour wet mixture into dry ingredients and mix until combined.
- Scoop batter into cupcake liners.
- Bake for 21 minutes.
- Optional: Broil for 1–2 minutes for a lightly crisp top.
- Allow to cool before removing from liners for best texture.
- Store, freeze, or reheat as needed for quick breakfasts.
Notes
- Great for meal prep and can be frozen for long-term storage.
- Customize with nuts, seeds, or dried fruit.
- Let cupcakes cool completely to prevent sticking.
- Try different sweeteners or banana-free versions if needed.