Oat and Date Breakfast Cupcakes
Makes 6 Cupcakes
Shhh…I won’t tell if you don't. These festive little breakfast cupcakes are chock-full of good for you ingredients like oats, bananas and dates, but they taste decadently delicious! Oh yes – they take less than ten minutes to prep for the oven, making your morning meal a breeze to prepare!
2 medium ripe bananas
3 tablespoons maple syrup
2/3 cup rolled oats
1/3 cup unsweetened shredded dried coconut
2 tablespoons raw unsalted sunflower seeds
6 medjool dates, pitted and diced
Preheat the oven 400 degrees F. Line a six-cup standard muffin tin with paper liners.
Put the bananas and the maple syrup in a large bowl and mash with a potato masher until smooth. Add the oats, coconut, sunflower seeds and diced dates and stir to combine.
Mound the mixture into the prepared muffin cups using a round scoop or spoon. Bake for 20 to 24 minutes, or until the cupcakes are slightly golden on top. Put the tin on a wire rack and let cool for 12 to 15 minutes. Serve warm or at room temperature.