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Choc Oatmeal Cupcakes To-Go

  • Total: 30 mins
  • Serves: 12


200g rolled oats

35g desiccated coconut

20g cocoa powder

1/2 tsp salt

300g mashed overripe banana

1/4 cup liquid sweetener (maple syrup, agave)

2/3 cup almond milk

75g Cocobella Vanilla Coconut Yoghurt

1 tsp vanilla extract

1/4 cup dark chocolate chips or as desired

Optional add-ins: nuts, chia seeds, raisins, shredded coconut, etc.


  1. Preheat oven to 190 C/380 F.
  2. Line 12 cupcake tins.
  3. In a large bowl, mix together all dry ingredients.
  4. In a separate bowl, whisk together all wet ingredients.
  5. Stir wet into dry, mix in any add-ins, then pour into the liners.
  6. Bake 20-25 minutes, or until golden brown.
  7. Let cool – best eaten the next day, as the flavour will intensify.
  8. Store leftovers in the fridge for up to a week, or freeze for up to 2 months. Microwave when ready to eat.
  9. If desired, drizzle with extra coconut yoghurt.

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