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Breakfast Oatmeal Cupcakes Recipe

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This recipe for Breakfast Oatmeal Cupcakes, by , is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Brunner

Category:
Category:

Ingredients:  
Ingredients:  
5 cups rolled oats
2 1/2 c over-ripe mashed bananas
1 tsp salt
5 T honey
2/3 cup mini chocolate chips
2 1/3 c water
1/4 c + 1 T coconut or veg. oil
2 1/2 tsp vanilla
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins, or other dried fruits, etc...

Directions:
Directions:
Preheat oven to 380F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a seperate bowl, combine and stir all wet ingredients (including bananas). Mix wet into dry, then put into the cupcake liners and bake 21 minutes. I also like to then broil them for 1-2 minutes, but it's optional. (If you let them cool overnight, they'll no longer stick to the liners).

Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
25m

 

 

 

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