Vegetarian

Breakfast Oatmeal Cupcakes to Go w/Protein is for Breakfast.

Breakfast Oatmeal Cupcakes to Go w/Protein takes 15 minutes to prepare.

Breakfast Oatmeal Cupcakes to Go w/Protein takes 21 minutes to cook.

Breakfast Oatmeal Cupcakes to Go w/Protein makes 28 servings.

The ingredients for Breakfast Oatmeal Cupcakes to Go w/Protein are:

5 cups rolled oats (400g)
1 Scoop Vanilla Pure Protein
2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
1 tsp salt
5 Tbsp Pure Maple Syrup
1 cup Raisins
2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
2 1/2 tsp pure vanilla extract
1 Tbsp Cinnamon
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Here is how you make Breakfast Oatmeal Cupcakes to Go w/Protein:

Preheat oven to 380 F, and line 28 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.Serving Size: makes 28 muffinsNumber of Servings: 28Recipe submitted by SparkPeople user HAT_WRIGHT.

The nutritional information for Breakfast Oatmeal Cupcakes to Go w/Protein is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 119.3

• Total Fat: 3.3 g
• Cholesterol: 2.8 mg
• Sodium: 85.9 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 2.2 g
• Protein: 3.0 g

The dietary needs meet for Breakfast Oatmeal Cupcakes to Go w/Protein is Vegetarian