2 1/2 cups over-ripe mashed banana, measured after mashing
1 tsp salt
5 NuNaturals stevia packets or use 5 tbsp liquid sweetener of choice
optional- 2/3 cup mini chocolate chips
2 2/3 cups water (If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup plus 1 tbsp oil
2 1/2 tsp pure vanilla extract
optional add-ins- cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or
Instructions
Preheat oven to 380 F, 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. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
Originally Submitted
1/7/2014
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