Oatmeal Banana Cupcakes
Moist, wholesome, and irresistibly flavorful, these Oatmeal Banana Cupcakes are a delightful fusion of classic banana bread and hearty oatmeal. Perfectly sweetened with ripe bananas and a touch of brown sugar, each cupcake is infused with warm cinnamon spice and a tender crumb texture, thanks to the addition of rolled oats. A dash of vanilla and optional crunchy walnuts take these treats to the next level, making them as nutritious as they are delicious. Quick to prepare in just 15 minutes and ready to serve in under an hour, these indulgent yet healthy cupcakes are ideal for breakfast on the go, a midday snack, or even a guilt-free dessert. Whether served warm or at room temperature, these homemade banana-oat cupcakes are sure to become a household favorite. Perfect for anyone searching for dairy-free cupcakes, banana baking recipes, or oatmeal desserts!
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Ingredients
- 2 large ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup milk
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a large bowl, mash the ripe bananas until smooth.
Step 3
Add the milk, vegetable oil, egg, and vanilla extract to the mashed bananas and whisk until well combined.
Step 4
In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
If using walnuts, gently fold them into the batter.
Step 7
Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Step 8
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
Serve the cupcakes warm or at room temperature, and enjoy!
Nutrition Facts
| Serving size | 915.7 grams (915.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2334 |
| Total Fat 111.50g | 143% |
| Saturated Fat 17.20g | 86% |
| Polyunsaturated Fat 35.70g | |
| Cholesterol 236mg | 79% |
| Sodium 1876mg | 82% |
| Total Carbohydrate 300.70g | 109% |
| Dietary Fiber 24.40g | 87% |
| Total Sugars 115.40g | |
| Protein 51.90g | 104% |
| Vitamin D 134IU | 672% |
| Calcium 455mg | 35% |
| Iron 14mg | 76% |
| Potassium 2172mg | 46% |
Source of Calories