Strawberry Oat Cupcakes Recipe

Name: Strawberry Oat Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oats; 1/3 cup brown sugar; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 egg white; 1 egg; 3/4 cup skim milk; 2/3 cup mashed ripe banana; 1/2 tsp vanilla extract; 1 1/2 cup diced fresh strawberries

Servings: persons

1
Preheat the oven to 180C.
2
mist 12 cups in a muffin tin with cooking spray.
3
Combine the dry ingredients in a large bowl and stir until thoroughly mixed.
4
In a separate bowl, whisk together the remaining ingredients except the strawberries.
5
Add to the dry ingredients and stir until blended together.
6
Stir in the strawberries.
7
Distribute the oatmeal mixture between the prepared muffin cups.
8
Bake uncovered for 20 minutes or until oatmeal is lightly browned.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups oats, 1/3 cup brown sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, and more.

Yes, Strawberry Oat Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Oat Cupcakes

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