Marissa Rudley | Campus dietitian
This recipe is a healthier alternative for regular cupcakes. The oatmeal cakes can be eaten right away or they can be frozen and reheated for any easy instant breakfast on a busy day. This recipe makes 24 cupcakes, and if it’s too much you can always use half of the batch.
Ingredients:
- 5 cups rolled oats
- 2 ½ cups over-ripe bananas
- 1 teaspoon salt
- 5 tablespoons honey
- 2 1/3 cups water
- ¼ cup oil
- 2 ½ teaspoons vanilla extract
- 2/3 cup mini chocolate chips
Directions:
- Preheat oven to 380 degrees F.
- Line the muffin tins with cupcake liners.
- In a large mixing bowl, combine dry ingredients and stir well.
- In a separate bowl, combine and stir all wet ingredients, including banana.
- Mix wet and dry ingredients and pour into cupcake liners.
- Bake for about 25 minutes.
- Let the cupcakes to cool before serving.
Marissa Rudley can be reached at [email protected]