Apr 072012
 
Oatmeal for breakfast is one of my favorite things – but sometimes plain old oats can be a bit boring.  To make it more exciting I turned it into a cupcake with Justin’s Chocolate Almond Butter “frosting”. 
If you have kids, this is a fun way to get them to eat their oatmeal! 
For people with various nut allergies, simply sub any other nut or seed butter.  I use sunflower seed butter for my daughter.
Here is what they look like naked.  More like a muffin.
 Add a little simple peanut butter.
 Mmm gooey right out of the oven.
Add a little fun to your life!
Breakfast Oatmeal Cupcakes
Serves 15
Vegan, Gluten Free, Dairy Free



Ingredients


Dry
1 cup AP gluten free flour, I used Bob’s Red Mill
2 cups gluten free rolled oats, I used Bobs Red Mill
1/2 c shredded unsweet coconut
1/4 tsp salt
1 Tbsp cinnamon


Wet
1/2 cup oil
1/2 cup agave, maple syrup (or honey for non vegan)
1/4 apple juice (to sub for extra oil!)
1 tsp vanilla
1 flax egg** (or 1 egg for non vegan)


Optional Mix-ins (change em up how you like!)
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds
3 Tbsp Mila seeds (or chia)
3 Tbsp ground flax


Frosting
15 Tbsp nut or seed butter of choice


**To make a flax egg, mix 1 tbsp ground flax seed with 3 Tbsp water and refrigerate until gooey.


Directions


1. Preheat oven to 350F.  Mix dry ingredients in a large bowl; add we ingredients and mix until combined. Stir in mix-ins.  Spoon into 15 muffin cups.  Bake for 30 minutes or until top is browned.


2. Top with 1 Tbsp preferred nut or seed butter.

Nutrition Facts
15 Servings
Amount Per Serving (without nut butter)


Calories 249.8
Total Fat 13.1 g
Saturated Fat 2.9 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.0 g
Cholesterol 0.0 mg
Sodium 41.2 mg
Potassium 90.1 mg
Total Carbohydrate 32.2 g
Dietary Fiber 5.0 g
Sugars 14.2 g
Protein 4.0 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 1.8 %
Vitamin C 0.7 %
Vitamin D 0.0 %
Vitamin E 9.9 %
Calcium 2.1 %
Copper 3.1 %
Folate 1.4 %
Iron 7.9 %
Magnesium 1.3 %
Manganese 7.7 %
Niacin 1.2 %
Pantothenic Acid 1.7 %
Phosphorus 3.1 %
Riboflavin 1.4 %
Selenium 2.6 %
Thiamin 3.4 %
Zinc 1.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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