Oatmeal Cupcakes

Yesterday, I decided to make an oatmeal cupcake and while waiting for the cupcake I was doing some chores and when I got back, I was shocked because there was no fire, my husband turned off the gas before he left so I have to bake the cupcake again and I don’t know how many more minutes I need to bake it. Grrr!

So what happened to my oatmeal cupcake….the top and bottom were over bake and the middle was under bake and it has no taste. Honestly, I can’t explain the taste, I asked my husband to taste it and the same reaction but because he was guilty, he said: “I will eat it for you”. 

I checked the recipe again and there was no sugar but there is 3 tbsp of chocolate chips which I did not include in the recipe. Epic failure! I will never try this recipe again. Hehe! 

Sharing the recipe from Green Lite Bites site

3 mashed bananas (the riper the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat the oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

Read: Oatmeal Chocolate Chip Cookie