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 amount
- 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, ground flax or chia, wheat germ, raisins, dried fruit, etc.
Instructions
- Preheat oven to 380°F (193°C) and 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 ingredients into dry ingredients until combined.
- Pour batter evenly into cupcake liners.
- Bake for 21 minutes.
- Optional: Broil for 1–2 minutes for a slightly crisp top.
- Let cool before removing (they release better after cooling, even overnight).
- Serve immediately or freeze and reheat for a quick breakfast.
Notes
- Great for meal prep—store in freezer for long-term use.
- Customize with your favorite mix-ins like nuts or dried fruit.
- Try a banana-free version if needed.
- Also pairs well with simple cinnamon-flavored variations.
- Prep Time: 0 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake