Ingredients
Scale
- 5 cups rolled oats
- 2 1/2 cups mashed banana
- 1 tsp salt
- 5 tbsp maple syrup, honey, agave, or stevia equivalent
- 2/3 cup mini chocolate chips (optional)
- 2 1/3 cups water (adjust if using stevia)
- 1/4 cup oil, nut butter, or extra banana
- 2 1/2 tsp vanilla extract
- Optional add-ins: cinnamon, coconut, walnuts, flax/chia, raisins, dried fruit
Instructions
- Preheat oven to 380°F (193°C) and line 24–25 cupcake tins.
- Mix all dry ingredients in a large bowl.
- Combine all wet ingredients in a separate bowl.
- Stir wet into dry until fully combined.
- Fill cupcake liners evenly with batter.
- Bake for 21 minutes.
- Optional: broil for 1–2 minutes for a crisp top.
- Cool before removing from liners.
- Store, refrigerate, or freeze for quick breakfasts.
Notes
- Great for meal prep and freezer storage.
- Let cool fully to avoid sticking.
- Customize with nuts, seeds, or dried fruit.
- Reheat as needed for a quick breakfast.
- Prep Time: 0 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian