I’m one of those people who is excited to go to bed because I know breakfast is just a night’s sleep away. In fact, I often go to bed slightly hungry- not because I starve myself or anything but just because I’m almost always hungry. Breakfast is by far my favorite meal of the day and I try to eat a meal that meets three criteria: healthy (i.e. low sugar, whole grain and some natural fat), filling, and delicious. Some of my favorite options include healthy pancakes or waffles, baked oatmeal, egg sandwiches and overnight oats.
Now I can officially add Healthy Breakfast Cupcakes to that list.
So, here’s the story behind this recipe. I really wanted to make healthier slice and bake cookies for you as a part of my December healthy treats theme, but things didn’t go quite as planned. I tested the cookies twice and they didn’t turn out how I wanted- too cakey and not sweet enough- so then I decided I turn them into healthier cupcakes, which at first worked perfectly, until the cupcakes got really dry and I had to throw them out. Party foul.
As I was testing (i.e. eating) the cupcakes for the second time yesterday I finally had an epiphany. The cookies and cupcakes tasted just a bit too healthy if you know what I mean, but they would be perfect as a breakfast option! These cupcakes fit my criteria- healthy except for the touch of powdered sugar in the icing, filling from oat flour and high protein yogurt, and delicious because it’s a freakin’ cupcake for breakfast!
Best part about it all- you don’t even have to turn on the oven. Just gather all your ingredients and mix them together, spoon the mixture into a large mug or ramekin and pop it in the microwave for 2 minutes. Voila!
Of course, I got a little festive and put some sprinkles on mine but you don’t have to do that…actually you probably should.[Tweet “Who says you can’t have cupcakes for breakfast? Single Serve Breakfast Cupcake by @24carrotlife”]
This recipe is so kick-butt that I want you to be able to make it asap….which is why I’m giving away ONE MONTH’S supply of siggi’s yogurt. You can enter below until Saturday 12/19 at midnight.
- 1/2 ripe banana, mashed
- 1 egg white
- 2 tablespoons 0% Siggi’s vanilla yogurt
- 1 tablespoon maple syrup
- 1/4 teaspoon pure vanilla extract
- 6 tablespoons oat flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1/3 cup 0% Siggi’s vanilla yogurt
- 1.5 tablespoons powdered sugar
- 1 teaspoon coconut flour
- In a small bowl, whisk together banana, egg white, yogurt, maple syrup and vanilla until completely combined. Add oat flour, baking powder and salt and mix until combined.
- Spray a large mug or a ramekin with cooking spray and spoon the mixture into it. Cook in the microwave for 2 minutes, watching carefully to make sure it doesn't spill over the sides. Set aside to cool.
- For frosting, whisk together yogurt, powdered sugar and coconut flour and spread on top of cooked cake. Eat immediately.