Oven: 375°
Makes about
5 C. Rolled oats
2½ C. Over-ripe mashed banana
1 t. Salt
5 Nu Naturals Stevia packets OR omit and use 5 tbsp
pure maple syrup, agave, or honey instead
⅔ C. Mini chocolate chips, Optional
2⅔ C. Water (If using the liquid-sweetener
option, scale water back by ⅓ cup)
¼ C. + 1 T. Coconut or veg oil
2½ t. Pure vanilla extract
**Optional add-ins: cinnamon, shredded coconut,
chopped walnuts, ground flax or wheat germ, raisins or other dried fruit,
etc.**
Preheat oven, 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 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. (If you let them cool overnight,
they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right
away, or they can be frozen and reheated for an instant breakfast on a busy
day.
View Oatmeal Cupcakes Nutrition Facts:
