Monday, January 26, 2015

Breakfast Oatmeal Cupcakes To Go (Vegan/DF option )

Michael said these were "ok." Stacia said they were "good." Theirs had chocolate in them. I like them with fruit. I'm going to call these boatmeal muffins and think of Melissa each time I make them. I think the ones with fruit and a smoothie will become my breakfast of choice most mornings. Recipe from Chocolate Covered Katie.  Yep, have had these for breakfast all week - and dinner on Wed too. LOL
Mine don't have chocolate in them and I don't miss it - but others would

5 C rolled oats (I used 4 1/2 C oats and 1/2 C protein powder)
2 1/2 C ripe mashed banana (I used 1 C banana and 1 1/2 C applesauce)
1 tsp salt
5 T pure maple syrup or agave (for sugar free skip and add dates or raisins)
2/3 C mini-chocolate chips (optional - left out for sugar free/DF)
2 1/2 C water
1/4 C plus 1 T coconut or veg oil
2 1/2 tsp pure vanilla extract - I used 1 T and splashes

Other Extras I added - several good shakes of cinnamon, 4 T of ground flax seed, a good amount of pecans and craisins.

Optional Add-ins: coconut, dried fruit, etc (I want to try with blueberries).

Preheat oven to 380*.

Line 24 cupcake tins.

In large bowl mix dry ingredients.

In another bowl mix all liquid ingredients (including banana or applesauce).

Mix - pour into cupcake liners.

Bake 21 minutes.

Broil 1 - 2 minutes - optional.

If you let them cool overnight, they won't stick.

Eat right away or freeze and reheat for a quick breakfast....pair with fruit, toast for a total breakfast.

Calories - 88

Note - having made these a few times now - I'll leave out the chocolate or to entice the kids and Michael cut it in 1/2. I love pecans in them. They are GREAT frosted with peanut butter or almond butter right before you eat them. LOL

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