Funfetti Baked Oatmeal Cupcakes
If you’re on the lookout for a breakfast treat that feels indulgent yet is packed with wholesome ingredients, look no further! Funfetti Baked Oatmeal Cupcakes are a delightful way to kickstart your day. These little delights bring a fun twist to traditional oatmeal and will surely brighten your morning routine. With vibrant sprinkles and a hint of vanilla, they taste like a celebration in cupcake form. Plus, they’re simple to prepare and filled with nutritious ingredients that will keep you energized throughout the day.
Reasons to Love Funfetti Baked Oatmeal Cupcakes
These Funfetti Baked Oatmeal Cupcakes have so much going for them:
– Nutritious Ingredients: Packed with oatmeal and Greek yogurt, they offer wholesome goodness without sacrificing flavor.
– Customizable: Feel free to swap in your favorite mix-ins or adjust the sweetness to your liking.
– Make Ahead: Perfect for meal prepping, these cupcakes can be made in advance and stored for busy mornings.
– Kid-Friendly: With their colorful sprinkles, they are sure to be a hit with the little ones—and even the big ones!
What to Buy
To whip up these delicious Funfetti Baked Oatmeal Cupcakes, you’ll need the following ingredients:
- 1 egg yolk
- 2/3 cup unsweetened vanilla almond milk or your milk of choice
- 1/4 cup fat-free vanilla Greek yogurt
- 3/4 teaspoon vanilla extract
- 1 cup old-fashioned oatmeal
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 tablespoons Truvia or your sweetener of choice
- 2 tablespoons sprinkles
- 1/4 cup plus 2 tablespoons fat-free vanilla Greek yogurt
- 5-6 tablespoons vanilla whey protein powder (to taste)
Prep & Cook Tools
Gather the following tools to make your baking experience smooth:
- Mixing Bowl: For combining all your ingredients.
- Measuring Cups and Spoons: Accurate measurements are key for this recipe.
- Whisk: To blend the ingredients thoroughly.
- Muffin Tin: This is where the magic happens! Use a non-stick or lined muffin tin.
- Oven: Preheat to ensure your cupcakes bake evenly.
Funfetti Baked Oatmeal Cupcakes in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake perfectly.
Step 2: Prepare the Muffin Tin
Lightly grease a muffin tin or line it with cupcake liners to prevent sticking. This will make for an easy cleanup!
Step 3: Mix Wet Ingredients
In a mixing bowl, combine the egg yolk, almond milk, 1/4 cup fat-free Greek yogurt, and vanilla extract. Whisk until well blended.
Step 4: Combine Dry Ingredients
In a separate bowl, mix together the old-fashioned oatmeal, baking powder, cinnamon, and sweetener. Stir to combine.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Step 6: Add the Funfetti
Gently fold in the sprinkles, ensuring they are evenly distributed throughout the batter.
Step 7: Portion the Batter
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Once baked, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. Enjoy them warm or store them for later!
Dietary Swaps & Alternatives
If you’re looking to customize your Funfetti Baked Oatmeal Cupcakes, consider these swaps:
- Milk Alternatives: Substitute almond milk with oat milk, soy milk, or any other plant-based milk.
- Sweeteners: Use honey, maple syrup, or coconut sugar if you prefer natural sweeteners.
- Gluten-Free: Opt for gluten-free oats to make this recipe suitable for a gluten-free diet.
- Protein Powder: If you want to avoid whey, you can use plant-based protein powder instead.
Watch Outs & How to Fix
While baking, here are some common pitfalls and solutions:
- Dry Cupcakes: If you find your cupcakes are dry, try reducing the baking time slightly or adding a bit more almond milk.
- Overmixing: Be cautious not to overmix your batter, as this can lead to dense cupcakes. Mix until just combined.
- Too Sweet: If your cupcakes turn out too sweet, consider reducing the amount of sweetener in the next batch.
- Sticking to the Pan: Ensure adequate greasing or use parchment liners to prevent sticking.
Leftovers & Meal Prep
These Funfetti Baked Oatmeal Cupcakes are perfect for meal prep. Here’s how to store them:
Let the cupcakes cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to a week. You can also freeze them for up to three months. Just thaw them overnight in the fridge or pop them in the microwave for a quick warm-up before enjoying!
Ask the Chef
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, they will yield a different texture. Quick oats may result in a softer, less chewy cupcake. Old-fashioned oats provide a heartier texture that holds up better in baked goods.
How can I make these cupcakes more protein-packed?
To increase the protein content, add an extra scoop of vanilla whey protein powder or include nuts and seeds in the batter. You can also top them with a dollop of Greek yogurt for added protein.
Can I make these cupcakes vegan?
Yes! Substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based yogurt instead of Greek yogurt. Make sure your milk and protein powder are also vegan-friendly.
What’s the best way to store these cupcakes?
Store them in an airtight container in the fridge for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once frozen.
More Recipes You’ll Love
If you enjoyed making Funfetti Baked Oatmeal Cupcakes, you’ll love these other delicious breakfast ideas:
- Banana Bread Overnight Oats
- Chocolate Chip Protein Pancakes
- Cinnamon Roll Baked Oatmeal
- Berry Almond Smoothie Bowl
Let’s Eat
So there you have it—a delightful and nutritious way to enjoy oatmeal in cupcake form! These Funfetti Baked Oatmeal Cupcakes are not only easy to make but also a fantastic option for those busy mornings when you need something quick yet satisfying. Dive into the sweetness, share them with friends or family, or enjoy them all by yourself. No matter how you serve them, you’re in for a treat that feels indulgent but is packed with goodness! Enjoy your baking adventure!
Funfetti Baked Oatmeal Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin or line it with cupcake liners.
- In a mixing bowl, combine the egg yolk, almond milk, 1/4 cup fat-free Greek yogurt, and vanilla extract. Whisk until well blended.
- In a separate bowl, mix together the old-fashioned oatmeal, baking powder, cinnamon, and sweetener. Stir to combine.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the sprinkles.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack.
Notes
- Store cooled cupcakes in an airtight container in the fridge for up to a week.
- Freeze for up to three months and thaw overnight in the fridge.
- For a vegan option, substitute the egg yolk with a flax egg and use plant-based yogurt.
