Breakfast Oatmeal Cupcakes
Breakfast Oatmeal Cupcakes. Quick and easy for breakfast on the go. And none of the sugar in the cereal aisle.
Ingredients
- 2 Over-ripe bananas
- 3 tbsp Maple syrup or honey
- 2 Tbsn Coconut or vegetable oil
- 2 1/2 cups oats
- 1/8 tsp salt (optional but increases flavour)
- 1/2 cup Choc-chips (kinda optional)
- 1 tbsp Chia Spice blend
- 1 cup Water
- 1 tsp Vanilla extract
- Optional shredded coconut, raisins, chopped walnuts
Step 1
Heat oven to 175C
Step 2
Insert MultiBlade. Add banana. QuickPulse 5 sec. Scrape down.
Step 3
Replace MultiBlade with StirAssist. Add all remaining ingredients. Time 30 sec. Speed 4. Start. Repeat if not fully combined
Step 4
Divide batter evenly into a 12-cup muffin tray. Bake 20 min.
Chef’s Tips
Eat immediately, or freeze (once cooled) to be reheated for an instant breakfast.
Breakfast Oatmeal Cupcakes
Quick and easy for breakfast on the go. And none of the sugar in the cereal aisle.
Ingredients
- 2 Over-ripe bananas
- 3 tbsp Maple syrup or honey
- 2 tbsp Coconut or vegetable oil
- 2 1/2 cups Oats
- 1/8 tsp salt (optional but increases flavour)
- 1/2 cup Choc-chips (kinda optional)
- 1 tbsp Chia Spice blend
- 1 cup Water
- 1 tbsp Vanilla extract
- Optional shredded coconut, raisins, chopped walnuts
Instructions
- Heat oven to 175C
- Insert MultiBlade. Add banana. QuickPulse 5 sec. Scrape down.
- Replace MultiBlade with StirAssist. Add all remaining ingredients. Time 30 sec. Speed 4. Start. Repeat if not fully combined,
- Divide batter evenly into a 12-cup muffin tray. Bake 20 min.
Notes
Eat immediately, or freeze (once cooled) to be reheated for an instant breakfast.
