Friday, February 7, 2014

Oatmeal Cupcakes

 Quick, Easy, Convenient, and Mess FREE!  Throw a few into a lunch box, along with some peanut butter and fruit and you have a complete breakfast to go!

5 cups rolled oats
2 1/2 cups ripe mashed banana
5 stevia packets, or a drizzle of honey, agave, or pure maple syrup
2 1/3 cups water or milk
1/4 cup plus 1 tbsp coconut oil or olive oil
2 tsp pure vanilla extract
1 tsp salt
Option to add 2 eggs

Optional add ins: 
Mini chocolate chips
Natural Peanut Butter or PB2
Shredded coconut
Chopped nuts
Ground flax or wheat germ
Raisins or other dried fruit

Preheat oven to 380 F, and spray muffin tin with cooking spray or use 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 tin. If using toppings, add them onto the tops of muffins now. If using fresh or frozen fruit, drop it down into the batter now. Bake 22-26 minutes, or until a toothpick in center comes out clean. Cool and enjoy or freeze in gallon freezer bags.