If you’re looking for a snack that’s easy, tasty, and gives you an energy boost, these Baked Oat Cupcakes are your new best friend. I make these almost every weekend, and they disappear fast! They’re lightly sweet, have a soft and chewy texture, and are perfect for on-the-go or a chill afternoon treat.
What I love most is how simple they are. You mix, pour, and bake, that’s it! Plus, they’re made with everyday ingredients like oats, banana, and eggs. Add a little chocolate topping and voilà magic in cupcake form! Whether you’re meal prepping or just craving something warm and cozy, this recipe is a winner.
Method
Mix Dry Ingredients
Start by grabbing a large mixing bowl. Add in the oats, cinnamon, and baking powder. Give everything a good stir with a spoon or spatula to make sure the dry ingredients are evenly combined. This step helps the baking powder and cinnamon spread throughout the oats so each bite has the same flavor and rise.
Add Wet Ingredients
Now it’s time to add the wet ingredients. First, mash up your ripe banana until smooth and toss it into the bowl. Crack in the eggs, pour in the milk, and drizzle in the maple syrup (or your chosen low-calorie alternative). Stir everything together until you get a thick, pourable batter. Don’t worry if it looks a little lumpy that’s just the oats soaking up the liquid.
Portion Out
Next, take your muffin tin and line it with 16 cupcake cases. Give each case a light spray of oil if you’re using paper liners, just to make sure the cupcakes don’t stick. Spoon the batter into the cases evenly each one should be about ¾ full.
Bake
Place the muffin tin into a preheated oven set at 175°C (or 350°F). Bake for about 30 minutes. You’ll know they’re ready when they look golden on top and feel firm to the touch. If your oven runs a little hot, it’s a good idea to start checking around the 25-minute mark.
Cool Down
Once they’re done baking, remove the tray from the oven and let the cupcakes cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. This is important, especially if you plan on adding the chocolate topping you don’t want it to melt and run off.
Chocolate Topping
In a small bowl, add the coconut oil and chocolate. Melt them together either in the microwave in short bursts (about 20 seconds at a time, stirring in between) or using a double boiler on the stove. Once smooth and melted, spoon about 1 teaspoon of the mixture on top of each cooled cupcake.
Decorate & Enjoy
While the chocolate is still soft, go ahead and add your favorite toppings. I like to use chopped nuts or colorful sprinkles, but you can get as creative as you like! Let the topping set for a few minutes then dive in and enjoy your delicious, oat-packed cupcakes!
Necessary Tools
- Mixing bowl
- Spoon or spatula
- Measuring cups or kitchen scale
- 16 cupcake cases
- Muffin tin
- Oven
- Small bowl (for melting chocolate)
Baked Oat Cupcakes: A Wholesome Snack You’ll Love!
Cuisine: AmericanDifficulty: Easy16
servings5
minutes30
minutes35
minutesIngredients
250g oats
1 ripe banana, mashed
2 eggs
200ml milk (any kind works!)
100g maple syrup (or use a low-calorie syrup alternative)
1 tsp cinnamon
1 tbsp baking powder
1 tsp coconut oil
40g chocolate (dark, milk, or your fave)
Optional toppings fruit bits, chopped nuts, seeds, or sprinkles
Directions
- Mix Dry Ingredients. In a bowl, add oats, cinnamon, and baking powder. Give it a good mix.
- Add Wet Ingredients: Stir in the mashed banana, eggs, milk, and maple syrup until everything is combined.
- Portion Out Line your muffin tin with cupcake cases and divide the mixture evenly into 16 portions.
- Bake Place in a preheated oven at 175°C/350°F for 30 minutes.
- Cool Down: Let them cool completely before adding toppings.
- Chocolate Topping: Melt coconut oil and chocolate together. Add 1 tsp of the mixture on top of each cupcake.
- Decorate & Enjoy. Add your favorite toppings and serve!
Notes
- Don’t overmix the batter it might make the cupcakes too dense.
- Use ripe bananas for sweetness and easier mixing.
- Make sure the cupcakes cool fully before topping with chocolate, or it’ll slide right off.
- If you’re using paper liners, lightly spray them with oil to avoid sticking.
- If your oven runs hot, check around the 25-minute mark to avoid overbaking.
Serving Suggestions
These are perfect as an after-school snack, pre-workout energy bite, or even for breakfast with a dollop of yogurt. You can also pack a few in your lunchbox they travel well!
Fun Fact
Did you know oats are full of fiber and help keep you full longer? That means these cupcakes aren’t just tasty they’re helpful little hunger-busters too!
Conclusion
These Baked Oat Cupcakes are the kind of treat you’ll want to make on repeat. They’re fast, fuss-free, and totally comforting. Whether you’re sharing them with friends or just keeping a stash for yourself, they’ll always hit the spot. Give them a go your snack game just got a delicious upgrade!
