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In recent years, the trend of healthy baking has taken the culinary world by storm. More and more home bakers are seeking out recipes that not only satisfy their sweet cravings but also provide nutritional benefits. This shift towards healthier alternatives has led to the rise of ingredients like whole grains, natural sweeteners, and wholesome fats in our favorite baked goods. Among these, oatmeal stands out as a powerhouse ingredient, packed with essential nutrients and versatile enough to be incorporated into a variety of dishes.

Oatmeal Cupcakes

Discover the joy of baking with our Hearty Oatmeal Cupcakes recipe! These nutritious treats blend rolled oats, ripe bananas, and your choice of natural sweeteners like honey or maple syrup, making them a delightful snack or breakfast option for both kids and adults. Packed with fiber, healthy fats, and customization options, these cupcakes are a guilt-free indulgence. With rich flavors and satisfying textures, they are perfect for any time of the day.
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Ingredients
  

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1/2 cup honey or maple syrup

1/3 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1 cup mashed bananas (about 2 ripe bananas)

1 cup all-purpose flour (can substitute with whole wheat flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped nuts (walnuts or pecans are great)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

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

    Prepare the Oats: In a medium bowl, combine the rolled oats and milk. Let the oats soak for about 10-15 minutes until they absorb some moisture and soften slightly.

      Mix Wet Ingredients: In a large mixing bowl, combine honey (or maple syrup), oil, and vanilla extract. Whisk until well blended. Add the mashed bananas and mix until smooth.

        Combine Mixtures: Add the soaked oats to the wet ingredient mixture, stirring gently until everything is thoroughly combined.

          Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until uniformly mixed.

            Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, folding gently to avoid overmixing. Before the batter is fully combined, fold in the nuts and raisins (or chocolate chips if using).

              Fill Muffin Tins: Portion the batter evenly into the prepared muffin tin, filling each liner about 3/4 full.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

                  Cool: Once baked, remove from the oven and let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy these scrumptious oatmeal cupcakes as a delightful breakfast or a wholesome snack!

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cupcakes