Bite-Sized Oatmeal Breakfast Cupcakes

Do you ever get in a breakfast rut?  Day after day of eating the same old thing?  Lately, I've felt that way.  It was either boring cereal, a banana or eggs.

BORING.

Then one day all things changed.  I saw this recipe and thought 'I can do something like this'.  It was healthy and just looked fun.

Did you hear me?  These are healthy.  Yes, there is that scant dollup of Nutella on top, but you can change that.  See the original recipe called for mini chocolate chips and I didn't have any, so I swapped it for Nutella.  But, let's just think of all the possibilities - dried fruit, almonds, peanuts, coconut.  You could fill them with whatever you want.  Or just keep them plain.

There is no flour in this recipe, nor any dairy.  And guess what?  They taste great!  I promise you won't be missing out on anything.

This recipe makes 72 of these wonderful bite-sized morsels.  If you aren't into mini things, make them in regular muffin tins, which should yield around 24.

Either way - I did some math.  You see I figured if I had 4 of these every morning, that will give me 18 breakfasts.  Paired with a breakfast smoothie {ice, plain yogurt, fresh fruit, spinach, honey}I've got a well-rounded breakfast.

Once these bad boys cooled, I placed them all on the biggest cookie sheet I had and threw them in the freezer for about 15 minutes.  Once partially frozen, they all got placed in a large freezer bag.  This way they are easy to just grab-and-go.

You know, for those mornings it's crazy and we are all trying to get out the door.  Ever have those mornings?

Bite-Sized Oatmeal Breakfast Cupcakes

{Print this Recipe!}

5 c. old-fashioned oats

2 1/2 c. over-ripe bananas, mashed

1 t. salt

2 T. pure maple syrup

2 1/3 c. water

1/4 c. oil {vegetable, canola or coconut}

2 1/2 t. vanilla extract

optional add-ins: Nutella, dried fruit, nuts, coconut, cinnamon, wheat germ, etc.

Preheat oven to 380 degrees.  Spray 3 mini-muffin pans or 2 large muffins pans {72 mini/24 large}.  In a large mixing bowl combine all wet ingredients and mix well.  Then add in dry ingredients until all combined.  Fill cups 3/4 full, then top with add-ins if desired.  

Bake for 15 minutes if using mini muffin tins, or 21 minutes if using large muffin tins.  Remove from oven and immediately remove from pans and place on a cooling rack.  Eat right away, or allow to cool and freeze for later.

On another note, I just want to say THANKS for all the emails, texts, tweets and facebook messages regarding our beloved dog Duke.  He was the greatest dog in the world and we are making a point to not forget him.

I'm sure he would have loved these cupcakes.