Jessica Kimberly Hirsch
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Breakfast on the go! Oatmeal Cupcakes! yummm Ingredients: 5 cups rolled oats (400g) 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g) 1 tsp salt 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead) optional: 2/3 cup mini chocolate chips 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.) 1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.) 2 1/2 tsp pure vanilla extract optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc. Directions: 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.
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