delightfully sweet, crisp yet soft, these oatmeal cupcakes are filled with antioxidants, fiber, and cholesterol lowering wonders
Oats are without-a-doubt a superfood. They are versatile enough to be added in both sweet and savory dishes. They are packed with antioxidants called avenanthramides which are almost exclusively found in oats. These antioxidants help increase the production of nitric acid in the body which helps our blood vessels dilate, leading to better blood flow within the body. Avenanthramides have anti-iching and anti-inflammatory effects. Because of these properties they are often found in homemade scalp and facial remedies. Oats also contain a high fiber content, specifically a type of fiber called beta-glucan, which aids in helping digestive issues, increases feelings of fullness, and increases good bacteria in our gut. Beta-glucan may also help increase the excretion of cholesterol-rich bile, which ultimately leads to the reduction of cholesterol levels circulating with the body. These oatmeal cupcakes are not only good for you, they are a great to-go options to be made the night before those early and busy mornings.
Cinnamon Oatmeal Cupcakes
3 cups rolled oats
½ cup apple sauce
1 ½ cups almond milk
¼ cup coconut oil, melted
2 tsp baking powder
½ to ¾ cup dark brown sugar (depending on your level of preferred sweetness)
½ tsp salt
1 tsp cinnamon
Toppings (chocolate chips, coconut flakes, nuts etc)
- Preheat oven to 350°F.
- Mix wet ingredients together (eggs, applesauce, milk, coconut oil), then add and mix dry ingredients (oats, baking powder, brown sugar, salt, cinnamon).
- Pour mixture into a cupcake baking tray with liners. Fill about ¾ of the way up. Add preferred toppings.
- Bake in the oven at 350°F for 20 minutes.
- When finished, let cool. Serve and enjoy!
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