Preheat oven to 380 F, and line 24-25 cupcake tins.
In a large mixing 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 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional.
These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. If you freeze them, you can also just set what you want out the night before and they will be ready to go the next morning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 22 Servings|
|Calories from Fat: 44 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 137.8mg||4 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 21.6g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 164
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