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In the ever-evolving world of baking, oatmeal cupcakes have emerged as a delightful fusion of health and indulgence. These treats are not just another cupcake; they represent a trend towards incorporating wholesome ingredients into our diets without compromising on flavor or enjoyment. The appeal of oatmeal cupcakes lies in their unique texture and rich flavor profile, making them an ideal choice for breakfast, snacks, or even dessert. In an age where dietary preferences vary widely, this recipe stands out for its versatility, catering to vegan, gluten-free, and health-conscious eaters alike.

Oatmeal Cupcakes

Discover the joy of baking with our wholesome oatmeal cupcakes! These delightful treats combine health and indulgence, making them perfect for breakfast, a snack, or dessert. Packed with nutritious rolled oats and natural sweeteners, they're versatile enough for vegan and gluten-free diets. With a unique texture and rich flavors, these cupcakes keep you feeling satisfied while still being mindful of your health. Enjoy them plain or topped with your favorite ingredients for extra flavor!
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Ingredients
  

1 cup rolled oats

1 cup milk (or a non-dairy alternative)

1/2 cup coconut sugar (or brown sugar)

1/4 cup maple syrup

1/2 cup unsweetened applesauce

2 large eggs (or flax eggs for a vegan option)

1 teaspoon vanilla extract

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup dried fruits (raisins, cranberries, or chopped dates)

Optional: 1/4 cup dark chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.

    Prepare Oats: In a medium bowl, combine the rolled oats and milk. Let it soak for about 15 minutes to soften.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the coconut sugar, maple syrup, applesauce, eggs, and vanilla extract until smooth.

        Combine Mixtures: After the oats have soaked, add them to the wet mixture, stirring until well combined.

          Mix Dry Ingredients: In another bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

            Combine Dry and Wet: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.

              Add Extras: Fold in chopped nuts, dried fruits, and dark chocolate chips (if using) until evenly distributed.

                Fill the Muffin Tray: Spoon the batter into the prepared muffin tray, filling each liner about 2/3 full.

                  Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

                    Cool: Remove from the oven and let cool in the tray for 5 minutes before transferring the cupcakes to a wire rack to cool completely.

                      Enjoy: Serve these wholesome oatmeal cupcakes warm or at room temperature as a delicious breakfast or snack option!

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | makes 12 cupcakes