I must give credit to chocolatecoveredkatie.com for her recipe for filling, freezable, and customizable breakfast cupcakes. Approximately once per month, I will bake up a batch of these oatmeal cupcakes. My version is not the healthiest because I include some shredded coconut, honey, and mini-chocolate chips. Also, for the finishing touch, I sprinkle a small amount of brown sugar on top. You can always make a healthier version of the recipe. Katie offers plenty of ideas on how to substitute ingredients to customize your cupcakes. I made a few batches with golden raisins instead of chocolate chips and they were still pretty yummy.
Overall, it’s a quick and easy recipe. The most time consuming part of the process is mashing up bananas. After making a dozen or so batches, I do have two suggestions. First, let the cupcakes sit on the counter overnight before freezing, because they come out a bit moist. Letting them dry out a bit will prevent the cupcakes from sticking together in the freezer. Second, use paper baking cups (instead of foil ones) so you can put them in the microwave.
On Sunday nights I hard boil enough eggs for the week, and I am good to go for breakfast! In the morning, my focus can be on all of the other things that need to be handled. I can pack book bags and lunches, make sure everyone is dressed, and even have time to help pick out a special toy for show and tell. When we start putting on coats and shoes, I toss one of the cupcakes in the microwave (45 seconds on high) and grab an egg. It’s fairly healthy and a portable breakfast that can be enjoyed while driving to work.
Just another, tasty way to refocus my time and effort into more important parts of the day.
