Breakfast Oatmeal Cupcakes


  • 640g rolled oats
  • 1 teaspoon of salt
  • 5 tablespoon of honey
  • 85g chocolate chips
  • 300g of water
  • 32g of oil or additional banana
  • 320g pure vanilla extract


Cooking Instruction

  • Preheat oven to 193 C and line 24-25 cupcake tins.
  • In a large bowl, combine all dry ingredients and stir very well.
  • In a separate bowl, combine and stir all wet ingredients (including banana).
  • Mix wet into dry, then pour into the cupcake liners and bake for 21 minute.


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