Preheat the oven to 180ºC (356ºF)

Optional: cover a pastry plate with parchment paper and distribute the oat flakes. Bake and wait for a few minutes to brown, stirring occasionally. Remove from the oven, let cool and separate into three portions of 135 g, 90 g and 25 g.

With a grinder or a mincer, transform the first portion of oat flakes into very fine flour. Mix this flour with the second portion of 90 g of oat flakes and the rest of the dry ingredients: yeast, baking soda, salt and cinnamon.

You can also buy the oat flakes prepared in any store.

Reserve.

Crush the bananas (or the apple or the pear) until you get a very homogeneous and lump-free puree. Pour in the other liquid ingredients: eggs, one at a time, honey, milk and vanilla extract, mixing very well after each ingredient.

Then mix the dry ingredients with the liquid ingredients. Let stand about 10 minutes for the oatmeal to soften and inflate a little. Optional: add a handful of nuts, chocolate chips and / or other .

Grease and flour a cupcake pan (or place some capsules inside the pan) and fill almost to the top (this dough does not grow much). Spread the last 25 g portion of oat flakes on the surface. Bake about 20 minutes. Prick the cupcakes with a toothpick; They are ready when it comes out clean. After taking them out, leave them for a few minutes in the mold and then transfer them to a rack.

Instead of making a buttercream to decorate you can use a yogurt adding gelatin, heat it and add the gelatin, following the instructions on the gelatin box, when it begins to cool, use the pastry bag to decorate. You can give it some color with some artificial dye and add a little liquid saccharin, you can add some fruit to decorate or some dried fruit.

To personalize your cupcakes you can add to the dough fresh or frozen fruit (apple, pineapple, blueberry, raspberry ...), dried fruit (raisins, dried apricots, cranberries ...), grated coconut, seeds (flax, pumpkin, pipes ...), nuts (pecans, macadamia, hazelnuts ...), chocolate chips ...

If you have a good quality cupcake pan, I advise you to grease and flour it very well instead of using capsules. The dough for these cupcakes is somewhat sticky and it can be difficult to separate the capsule from the cupcake.

 Some types of oats carry gluten, others do not. For a gluten-free version of these cupcakes, choose a gluten-free oatmeal. You will find it very easily in your store.

Prepare a good batch of cupcakes and keep them in an airtight box in the fridge (maximum one week): they are perfect to replace the breakfast croissant or snack cookies ...

As always, the possibilities are many and varied, so use your imagination to try new recipes.

Discover the rest of Cupcake recipes that we have published on the web, you will see that they are very varied recipes. There are many different types, from the easiest to the most complex to make, and with very varied flavors.

Approximate Servings / Units: 10-12

Approximate Preparation Time: 50 min.

Approximate Calories: 160 cal.

On the main page you have three basic recipes for making a buttercream: Basic buttercream, buttercream with cream cheese and chocolate buttercream.