Oatmeal Protein Cupcakes
Servings
12 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.