Breakfast oatmeal cupcakes
Cupcakes and muffins
5 cups rolled oats (400g) 2½ cups over-ripe mashed banana, measured after mashing (600g) 1 tsp. salt 5 stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead) ⅔ cup mini chocolate chips 2⅔ cups water (640g) (If using the liquid-sweetener option, scale water back by ⅓ cup.) ¼ cup plus 1 Tbsp. oil (45g) 2½ tsp. pure vanilla extract optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc. Substitution Notes: For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add). For the rolled oats: I haven’t tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work. For the oil: I haven’t tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though. Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder).
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