3 Recipes For Low Sugar Cupcakes For Breakfast

Low sugar cupcakes are a good option for breakfast and give us a little treat that satisfies our sweet tooth while we get energy to start the day. Take the opportunity to take care of your figure with these easy to prepare recipes!

Maintaining a healthy diet includes being aware of the nutritional value of the foods we eat and the amounts we really need of each.

It is not about depriving ourselves of everything or making the most attractive something forbidden. In fact, there are many foods that, like low sugar cupcakes, can be enjoyed without problems.

Low sugar cupcake recipes for breakfast

Low sugar oatmeal cupcakes

Satisfying breakfast with egg and oats

This recipe for low sugar cupcakes is perfect for a quick breakfast or for those who are not very skilled in the kitchen. As it contains natural oat flakes and banana, it  has a high fiber content that is very healthy and does not neglect the sweet touch that we all want to enjoy.

We suggest adding sliced ​​almonds but you can swap them for dried cranberries, chopped walnuts, or raisins. On the other hand, you can cover them with a touch of natural  (or Greek) yogurt or a little honey (2 teaspoons maximum).


  • 5 cups of natural oat flakes (1250 g).
  • 2 ½ cups of mashed ripe banana (625 g).
  • 1 teaspoon of salt (5 g).
  • ⅔ cup of raisins (165 g).
  • 2 ⅔ cups of water (583 mL).
  • ¼ cup of coconut oil (60 mL).
  • 2 ½ teaspoons of vanilla extract (12 g).


  • Preheat the oven to 180 ° C and prepare 25 cupcake liners.
  • In a large bowl, combine the dry ingredients and mix very well to break up the lumps and integrate everything.
  • In another bowl, combine the wet ingredients (including the banana) and mix everything very well.
  • Integrate the dry and wet ingredients little by little with the help of a scoop or spoon.
  • Spread the mixture on the saucers and bake for 20 minutes or until the dough is well cooked.

    Wait for these low sugar cupcakes to cool and have one for breakfast. Save the rest to eat for breakfast or a snack. To add a little flavor you can add a pinch of cinnamon to the dough. The result is delicious.

    Low sugar cupcakes with chocolate and apple

    3 recipes for low sugar cupcakes for breakfast

    There are many people who can accept the idea of ​​eating more vegetables and limiting sugar in our diet, but it is difficult for us to leave out chocolate. This food is one of the most delicious and it is not easy to say goodbye to it.

    However, we don’t have to. All we have to do is change the presentation. Instead of opting for any chocolate, we simply  have to choose the darkest one. This is the healthiest option and does not neglect good taste.

    These low sugar cupcakes have the perfect combination of creaminess, sweetness and protein that will satisfy your palate with a touch of dark chocolate. Go ahead and try it!


    • 1 cup of chocolate-flavored protein powder (250 g).
    • 2 teaspoons of coconut flour (10 g).
    • 1 teaspoon of baking powder (5 g).
    • 2 teaspoons of cocoa powder (10 g).
    • 1 cup of unsweetened applesauce (250 mL)
    • 2 tablespoons of dark chocolate grated (30 g).


    • Preheat the oven to 160 ° C.
    • Mix the ingredients until they are well integrated.
    • Divide the mixture into 6 to 8 saucers.
    • Bake for 20 minutes or until the dough is well baked.
    • Remove from the oven and let it rest at room temperature.

    Once they are cold you can eat them right away or store in cellophane bags to eat later. To store them, just be sure to leave them in a cool place or take them to the refrigerator if the climate in your city is very hot.

    Strawberry vanilla cupcakes

    Strawberry vanilla cupcakes

    These low sugar strawberry and vianilla cupcakes are ideal to start the day with energy. They are high in fiber. Remember that we recommend opting for fresh strawberries.


    • 2 eggs
    • 1 pinch of salt.
    • 8 large strawberries.
    • ⅓ cup of coconut oil (80 mL).
    • ½ teaspoon of vanilla extract (2.5 mL).
    • ½ teaspoon of lemon zest (2.5 mL).
    • 1 ½ cups of oatmeal (375 g).
    • 2 teaspoons of baking powder (10 g).


    • Preheat your oven to 170 ° C.
    • Grease your cupcake mold or prepare your paper cups.
    • Mash the strawberries into a puree and strain the liquid to remove the seeds.
    • In a large bowl, beat the eggs, coconut oil, vanilla extract, lemon zest, and strawberries.
      • When the mixture is well combined add the flour, baking powder and salt.
      • Fill the cups up to two thirds of their capacity and put in the oven.
      • Bake until cupcakes are well baked (about 25 minutes).

      These low sugar cupcakes are great for a quick breakfast. You can accompany them with a fruit or vegetable smoothie, or the natural juice of your choice. The recipe reaches about 10 to 12 servings depending on the size of your cups.

      As you can see, eating healthy and delicious are not separate concepts. It’s just about making small changes to key ingredients to improve the quality of what we eat.

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