Oatmeal cupcakes

Everyone knows how healthy it is to eat oatmeal for breakfast. However, starting every day with oatmeal quickly becomes boring. What to do if you want to eat both correctly and diversely? As an alternative to the traditional morning meal, you can prepare oatmeal cupcakes.

5 from 1 vote

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Cook Time 40

Total Time 40

Course Bakery

Cuisine European

Servings people

Calories 4 kcal

Equipment

4 mix bowl
1 blender
1 knife
1 chopping board
6 cupcake molds
1 pan

Ingredients

1.5 cup oat flakes
2/3 cup milk optionally almond, coconut
1 pc egg
1 pc banana
1-2 pc apple
1 tbsp honey
1-2 tbsp peanut butter
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
½ tsp salt
½ tbsp sugar optional
¼ cup water

Instructions

Prepare the necessary ingredients.
Add cinnamon, baking powder, and salt to the oat flakes. Mix everything together.
1.5 cup oat flakes, ½ tsp salt, 1 tsp baking powder
Add egg, honey, and vanilla extract to the milk. Slightly whisk the ingredients until smooth. If you use not just plain milk but melted milk, it will taste better.
1 pc egg, 1 tbsp honey, 1 tsp vanilla extract, 2/3 cup milk
Combine the dry and wet parts. Mix everything thoroughly to achieve a uniform viscosity of the dough, and leave for a few minutes. During this time, the flakes will slightly swell from the moisture and become softer.
Divide the ready dough into three equal parts and add your own filler to each. The first option is with banana. Mash half of the fruit into a puree with a blender and mix it into the oat mixture.
1 pc banana
The second option is with apple. Peel the fruit, finely chop it, and stew with ¼ cup of water, cinnamon, and 1 tbsp. of sugar for 5 minutes on low heat, then mash into a puree. Add the ready mass to another third of the dough.
1-2 pc apple, ½ tbsp sugar, ¼ cup water, 1 tsp cinnamon
Mix peanut butter and chocolate chips into the remaining third of the oat mixture.
1-2 tbsp peanut butter
Distribute the ready dough into the molds. You get 2 cupcakes from each type. Decorate the mini-cakes on top according to the fillers with banana slices, apple cubes with cinnamon, or chocolate chips. Bake for 30 minutes in an oven preheated to 180˚C.
Serve the ready cupcakes while they are still warm. You can also cool them to room temperature, then store them in the refrigerator or freezer, and reheat them before consumption. If you liked only one filling, then prepare all the mini-cakes with it, but then do not forget to increase the amount of your favorite filler. Bon appétit!

Nutrition

Calories: 4kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 79mgPotassium: 4mgFiber: 0.1gSugar: 0.3gVitamin A: 2IUVitamin C: 0.03mgCalcium: 2mgIron: 0.03mg

Keyword healthy, sugar-free, vegetarian