Name: Oatmeal Protein Cupcakes
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Ingredients: 5 cups rolled oats (400g); 2 1/2 cups over-ripe mashed banana (measured after mashing (600g)); 1 tsp salt; 5 stevia packets or 5 tablespoons liquid sweetener of choice; optional: 2/3 cup mini chocolate chips; 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); 2 1/2 tsp pure vanilla extract; optional add-ins: cinnamon (shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.)

Oatmeal Protein Cupcakes

These protein cupcakes/muffins are an easy on the go breakfast or snack any time. They are very freezer friendly too.

Oatmeal Protein Cupcakes

Prep Time 10

Cook Time 21

Total Time 31

Print Recipe Pin Recipe

Servings

Ingredients

5 cups rolled oats 400g
2 1/2 cups over-ripe mashed banana measured after mashing (600g)
1 tsp salt
5 stevia packets or 5 tablespoons liquid sweetener of choice
optional: 2/3 cup mini chocolate chips
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
2 1/2 tsp pure vanilla extract
optional add-ins: cinnamon shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Instructions

Preheat oven to 380 F.
Line 24-25 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.