Chocolate Breakfast Oatmeal Cupcakes

Name: Chocolate Breakfast Oatmeal Cupcakes
Total time: 30 min
Ingredients: 2 1/2 cups rolled oats; 1 1/4 cup mashed over-ripe banana ((or sub roasted sweet potato)); 1/4 cup pure maple syrup or honey, (or pinch uncut stevia); 2/3 cup water ((and an additional 1/4 cup if using stevia)); 2 1/2 tbsp oil, (nut butter, OR more banana); 1 1/2 tsp pure vanilla extract; 1/2 tsp salt; 1/4 cup cocoa powder; chocolate chips as desired, (and feel free to add nuts or chia seeds, raisins, shredded coconut, etc.)

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Total: 30 minutes

Servings: 11

chocolate chocolate chips oatmeal

Ingredients

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2 1/2 cups rolled oats1 1/4 cup mashed over-ripe banana ((or sub roasted sweet potato))1/4 cup pure maple syrup or honey, (or pinch uncut stevia)2/3 cup water ((and an additional 1/4 cup if using stevia))2 1/2 tbsp oil, (nut butter, OR more banana)1 1/2 tsp pure vanilla extract1/2 tsp salt1/4 cup cocoa powderchocolate chips as desired, (and feel free to add nuts or chia seeds, raisins, shredded coconut, etc.)

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Instructions

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*Feel free to double the recipe! Preheat your oven to 380 F. Line 11-12 cupcake tins. In a large bowl, mix together all dry ingredients. In a separate bowl, whisk together all wet (including banana). Stir wet into dry, then pour into the liners. Bake 21 minutes, then don't open the oven door but turn off the oven and let the cupcakes sit in the closed oven an additional 10 minutes. Let cool - If you don't eat the cupcakes until the next day, the flavor will intensify and the liners will also peel off much more easily. Store leftovers in the fridge for up to a week, or freeze for up to 2 months.View Nutrition Facts