Morning Glory Oatmeal Cupcakes Recipe: Sunrise Sweetness!

Mornings can be a whirlwind of activity, but these hearty breakfast oatmeal cupcakes provide a delightful solution to your rushed meal dilemmas.

Packed with wholesome ingredients, these cupcakes are a game-changer for busy individuals seeking a nutritious start.

The combination of rolled oats, ripe bananas, and a touch of sweetness creates a mouthwatering breakfast treat that keeps you energized.

Each bite offers a perfect balance of comfort and nutrition, making them ideal for both adults and kids.

These cupcakes are easy to prepare and can be customized with your favorite mix-ins like nuts, chocolate chips, or dried fruits.

Portable and satisfying, they transform your morning routine into a delicious adventure that fuels you for the day ahead.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Calories: 180 kcal

Servings: 11

What You’ll Need For Breakfast Oatmeal Cupcakes

• Old-Fashioned Oats: Hearty foundation that adds wonderful texture and wholesome fiber to your cupcakes.
• Applesauce: Natural sweetener that keeps cupcakes moist and adds subtle fruity undertones.
• Eggs: Crucial protein that helps bind ingredients and creates a fluffy structure.

• Maple Syrup: Rich, natural sweetener that brings deep caramel-like warmth to the recipe.
• Vanilla Extract: Aromatic essence that enhances overall flavor profile with its smooth, complex notes.
• Cinnamon: Warm spice that introduces cozy, comforting depth to each bite.

• Chocolate Chips: Delightful morsels that melt into pockets of indulgence throughout the cupcakes.
• Shredded Coconut: Adds delicate tropical crunch and nutty undertones to complement the oatmeal base.
• Chopped Nuts: Provides satisfying crunch and extra protein, elevating the nutritional value.
• Raisins: Sweet dried fruit that introduces bursts of natural sugar and chewy texture.
• Ground Flaxseed: Nutrient-dense ingredient that contributes omega-3s and subtle earthy notes.

Tools To Prep Breakfast Oatmeal Cupcakes

• Muffin Tin: Essential for shaping and baking cupcakes, choose a standard 12-cup tin.
• Mixing Bowls: Two medium-sized bowls for combining dry and wet ingredients smoothly.
• Measuring Cups and Spoons: Precise measurements guarantee perfect oatmeal cupcake texture.
• Whisk: Great for blending ingredients and creating a smooth, lump-free batter.
• Spatula: Helps scrape batter from sides of bowl and ensure even mixing.
• Oven Mitts: Protect hands when handling hot muffin tin and removing cupcakes.
• Cooling Rack: Allows cupcakes to cool evenly and prevents soggy bottoms.

Making Breakfast Oatmeal Cupcakes

• Oven Preparation

Warm up your oven to a cozy 350 degrees, creating the perfect environment for baking delightful cupcakes.

• Cupcake Pan Setup

Get your muffin tin ready by tucking in soft paper liners or giving it a light spray of cooking oil, ensuring your cupcakes will slide out effortlessly.

• Mixing Base

Combine rolled oats with mashed bananas in a large mixing bowl, blending them into a smooth, creamy texture that promises rich flavor.

• Wet Ingredient Fusion

Stir in eggs, vanilla extract, and a touch of honey, whisking everything together until the mixture becomes silky and well-integrated.

• Dry Ingredient Harmony

Gently fold in baking powder, cinnamon, and a pinch of salt, creating a balanced foundation that will make your cupcakes irresistibly tender.

• Optional Flavor Boosters

Sprinkle in chocolate chips, chopped nuts, or dried berries to add unexpected bursts of deliciousness to your breakfast treat.

• Filling Cupcake Liners

Carefully spoon the mixture into your prepared pan, filling each liner about three-quarters full to allow room for rising.

• Baking Magic

Slide the pan into the preheated oven and let the cupcakes bake for 20-25 minutes, filling your kitchen with a warm, inviting aroma.

• Cooling and Serving

Remove from the oven and let the cupcakes cool completely, then enjoy these wholesome breakfast delights that are both nutritious and delectable.

Baking Tips For Breakfast Oatmeal Cupcakes

• Creamy Texture Secret: Soak rolled oats for 10-15 minutes before mixing to soften and create a smoother, more delightful cupcake texture that melts in your mouth.
• Protein Power Boost: Add a scoop of your favorite protein powder or mix in chopped nuts like almonds or walnuts to increase protein content and create a more filling breakfast treat.
• Vegan-Friendly Swap: Replace eggs with mashed banana or ground flaxseed mixed with water to make these cupcakes completely plant-based and suitable for dairy-free diets.
• Flavor Adventure: Experiment with different mix-ins like dried cranberries, chocolate chips, or shredded coconut to transform the basic recipe into a personalized breakfast delight that keeps morning meals exciting and fresh.

Serving Breakfast Oatmeal Cupcakes

• Cozy Morning Comfort: Serve these oatmeal cupcakes warm with a dollop of Greek yogurt for a creamy, protein-packed breakfast treat that'll make your morning shine.
• Fruity Flavor Boost: Top each cupcake with fresh berries like blueberries or sliced strawberries to add a burst of natural sweetness and extra nutrients.
• Nutty Crunch Delight: Sprinkle chopped almonds, walnuts, or pecans over the cupcakes for a satisfying crunch and added healthy fats that'll keep you full longer.
• Sweet Drizzle Finish: Drizzle a light honey or maple syrup glaze on top for an extra touch of sweetness that complements the hearty oatmeal base.

How To Store Breakfast Oatmeal Cupcakes

• Smart Batch Preparation: Make a double batch and refrigerate extra cupcakes in an airtight container for quick grab-and-go breakfasts during busy mornings.
• Cooling Strategy: Allow baked cupcakes to cool completely on a wire rack before storing to prevent moisture buildup and maintain ideal texture.
• Freezer-Friendly Option: Wrap individual cupcakes tightly in plastic wrap, then place in freezer bags for up to 3 months. Thaw overnight in the refrigerator for convenient meal planning.
• Freshness Tip: Store at room temperature in a sealed container for 3-4 days, or refrigerate for extended shelf life up to one week. Bring to room temperature before serving for best taste and texture.

Hearty Breakfast Oatmeal Cupcakes Recipe

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• Total Time: 30 minutes
• Yield: 11 1x

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Description

Delightful breakfast oatmeal cupcakes blend hearty oats with sweet morning charm. Compact breakfast delights provide perfect portable nutrition that satisfies morning hunger with minimal preparation effort.

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Ingredients

Scale 1x2x3x

• 2 cups (160 g) rolled oats
• 2 eggs
• 1 cup (240 ml) milk (dairy or non-dairy)
• ¼ cup (60 ml) maple syrup or honey
• 1 tsp vanilla extract
• ¼ cup (60 g) unsweetened applesauce or mashed banana
• ½ cup blueberries, raspberries, or diced apples
• ½ cup chopped nuts (walnuts, pecans, almonds)
• ¼ cup chocolate chips
• ¼ cup raisins or dried cranberries
• 2 tbsps chia seeds or flaxseeds
• 2 tbsps melted coconut oil or butter
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt

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Instructions

1. Preheat Preparation: Warm the oven to 350°F (175°C) and position a rack in the center for even heat distribution.
2. Tin Setup: Line a muffin tin with paper liners or lightly grease each compartment to prevent cupcake adhesion.
3. Dry Ingredient Fusion: Whisk together oats, flour, baking powder, and spices in a large mixing bowl, ensuring uniform blending and eliminating potential lumps.
4. Wet Component Integration: Blend eggs, milk, yogurt, and sweetener in a separate vessel until the mixture achieves a smooth, consistent texture.
5. Batter Composition: Merge wet and dry ingredients with minimal stirring, gently folding to maintain a light, airy consistency while incorporating nuts, dried fruits, or chocolate chips for enhanced flavor complexity.
6. Filling and Baking: Distribute batter evenly into prepared muffin compartments, filling approximately two-thirds full, then transfer to the preheated oven.
7. Culinary Transformation: Bake for 18-22 minutes, monitoring for a golden-brown surface and a resilient texture that springs back when gently touched.
8. Cooling and Serving: Allow cupcakes to rest in the tin briefly, then transfer to a wire rack for complete cooling, presenting them warm or at ambient temperature with optional honey drizzle or additional toppings.

Notes

• Prevent Overmixing: Stir batter gently to maintain a light, fluffy texture and avoid tough, dense cupcakes.
• Customize Flavor Profile: Experiment with mix-ins like nuts, dried fruits, or chocolate chips to create unique taste variations.
• Achieve Perfect Moisture: Use yogurt or milk to ensure cupcakes remain soft and tender without becoming dry.
• Optimal Baking Technique: Fill muffin liners two-thirds full to allow proper rising and prevent overflow during baking.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 180
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 50 mg