Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes
Florida Coastal Cooking

Serves 15

Vegan, Gluten Free, Dairy Free




1 cup AP gluten free flour, I used Bob's Red Mill

2 cups gluten free rolled oats, I used Bobs Red Mill

1/2 c shredded unsweet coconut

1/4 tsp salt

1 Tbsp cinnamon


1/2 cup oil

1/2 cup agave, maple syrup (or honey for non vegan)

1/4 apple juice (to sub for extra oil!)

1 tsp vanilla

1 flax egg** (or 1 egg for non vegan)

Optional Mix-ins (change em up how you like!)

1/2 cup raisins

1/4 cup dried cranberries

1/4 cup sunflower seeds

3 Tbsp chia seeds

3 Tbsp ground flax


15 Tbsp nut or seed butter of choice

**To make a flax egg, mix 1 tbsp ground flax seed with 3 Tbsp water and refrigerate until gooey.


1. Preheat oven to 350F. Mix dry ingredients in a large bowl; add we ingredients and mix until combined. Stir in mix-ins. Spoon into 15 muffin cups. Bake for 30 minutes or until top is browned.

2. Top with 1 Tbsp preferred nut or seed butter.