My kids move in three different directions in the summer so preparing any sort of hot breakfast is impossible. But sometimes I surprise them with a special treat. These yummy muffins are delicious hot or cold and the smell of Young Living’s Cinnamon Bark Vitality Essential Oil wafting through the house is enough to make any busy teen stop for a moment. This delicious recipe usually buys me 5 minutes before they rush off for the morning . . . or before the muffins are gone.
Cinnamon Bark Vitality Oatmeal Cupcakes {Gluten-free}
(Adapted from:Cookie Dough Baked Oatmeal at www.chocolatecoveredkatie.com)
Makes 24 cupcakes
INGREDIENTS
- 5 cups gluten-free rolled oats
- 2 1/2 cups over-ripe mashed banana, measured after mashing
- 1 tsp salt
- 5 Tbsp. liquid sweetener–such as pure maple syrup or agave
- 2-1/3 cups water
- 1/4 cup plus 1 Tbsp. Olive Oil
- 2-1/2 tsp. pure vanilla extract
- 6-10 drops Young Living’s Cinnamon Bark Vitality Essential Oil
- Optional add-ins: 2/3 cup mini chocolate chips, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
PREPARATION
- Preheat oven to 380 degrees.
- Line or grease 24 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 pans.
- Bake for 21 minutes. (You may also 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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