Oatmeal Cupcakes

Oatmeal is a powerhouse ingredient in baking, offering a plethora of nutritional advantages. First and foremost, oats are incredibly high in fiber, which is essential for digestive health. This dietary fiber not only aids in digestion but can also help lower cholesterol levels, contributing to heart health. Oats are rich in beta-glucans, a type of soluble fiber that forms a gel-like substance in the gut, promoting feelings of fullness and aiding in weight management.

Discover the delightful world of wholesome oatmeal cupcakes, a nutritious yet indulgent treat perfect for breakfast or a guilt-free dessert. These cupcakes blend the comforting flavors of traditional baking with the health benefits of oats and whole wheat flour. Rich in fiber, protein, and essential nutrients, they're not just delicious but also a smart choice for anyone seeking healthier dessert options. Follow our step-by-step guide to create your own batch and enjoy a sweet treat that satisfies both your taste buds and dietary goals.

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Ingredients

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1 cup whole wheat flour

1/2 cup brown sugar

1/4 cup honey or maple syrup

1/4 cup coconut oil, melted (or unsalted butter)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup grated carrot (optional for added moisture and flavor)

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup dried fruit (raisins or cranberries, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the cups.

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

Mix Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Combine Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.

Combine Mixtures: Gradually stir the soaked oats into the wet ingredients. Then, fold in the dry ingredients, mixing until just combined. Be careful not to overmix.

Add Optional Ingredients: If desired, fold in the grated carrot, chopped nuts, and dried fruit.

Fill the Muffin Tin: Evenly distribute the batter into the prepared muffin cups, filling each about 2/3 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 and Serve: Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

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