Breakfast oatmeal cupcakes

Breakfast oatmeal cupcakes

0:05 To Prep
0:20 To Cook
12 Servings
Average Rating
Difficulty Easy

Quick and easy for breakfast on the go. And none of the sugar in the cereal aisle.


  • 2 Over-ripe bananas
  • 3 tbsn Maple syrup or honey
  • 2 Tbsn Coconut or vegetable oil
  • 2 1/2 cups oats
  • 1/8 tspn salt (optional but increases flavour)
  • 1/2 cup Choc-chips (kinda optional)
  • 1 tbsn Chia Spice blend
  • 1 cup Water
  • 1 tspn 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.

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