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In recent years, there's been a noticeable shift in the way we approach breakfast. As more people become health-conscious, the demand for nutritious yet convenient breakfast options has surged. Gone are the days when sugary cereals and calorie-laden pastries dominated the morning meal. Instead, health enthusiasts are turning to wholesome alternatives that not only satisfy hunger but also provide essential nutrients to kickstart the day. One such innovative creation that has captured the hearts of breakfast lovers is the Breakfast Oatmeal Cupcake.

Breakfast Oatmeal Cupcakes

Start your day off right with Breakfast Oatmeal Cupcakes! These delicious treats blend the satisfaction of a cupcake with the nutrition of a healthy breakfast. Packed with rolled oats, fruits, and nuts, they provide essential vitamins and sustained energy to keep you full longer. Perfect for busy mornings, these versatile cupcakes can be customized to fit any dietary preference. Enjoy a wholesome, guilt-free start to your day with these super easy and nutritious delights!
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Ingredients
  

2 cups rolled oats

1 cup almond milk (or any milk of choice)

1/2 cup mashed ripe bananas (about 1 large banana)

1/4 cup honey or maple syrup

1/4 cup unsweetened applesauce

1/2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup dried fruits (raisins, cranberries, or chopped dates)

Optional toppings: Greek yogurt, fresh fruit, or nut butter

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or lightly grease it with cooking spray.

    Prepare the Oat Mixture: In a large mixing bowl, combine the rolled oats and almond milk. Let it sit for about 10 minutes to allow the oats to soak up the milk and soften.

      Combine Wet Ingredients: In another bowl, whisk together the mashed banana, honey (or maple syrup), applesauce, and vanilla extract until smooth and well combined.

        Mix Dry Ingredients: In a separate bowl, mix the baking powder, baking soda, cinnamon, and salt.

          Combine Everything: Add the wet ingredients to the soaked oats, mixing until combined. Gradually fold in the dry mixture until just incorporated. Be careful not to overmix.

            Add Nuts and Fruits: Gently fold in the chopped nuts and dried fruits of your choice.

              Fill Cupcake Liners: Spoon the mixture into the prepared muffin tin, filling each liner about 3/4 full to allow for rising.

                Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Remove from the oven and let the cupcakes cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature with your choice of toppings such as Greek yogurt, fresh fruit, or nut butter.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes