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  • Γ—
    Hummusapien Β» Recipes Β» Breakfast Β» Banana Zucchini Baked Oatmeal Cups
    ★★★★★ from 41 reviews

    Banana Zucchini Baked Oatmeal Cups

    Published Apr 21, 2021 Β· Modified Aug 11, 2022 Β· by Alexis Joseph Β· 181 Comments

    Jump to Recipe

    Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.

    plate of oatmeal cups with gold knife

    When people tell me they forgot to eat breakfast, I get...confused. Like totally, completely, utterly bamboozled.

    From my chocolate peanut butter oatmeal cups and carrot cake baked oatmeal to apple oatmeal cups, we've got portable options!

    I love how they're pre-portioned so you can grab a couple for an easy peasy breakfast on-the-go. Healthy. Easy. Lasts all week. Freezer friendly. We can do this, yo!

    Ingredients

    • Old fashioned (rolled) oats: The base of our 100% whole grain recipe. We don't want quick or instant oats here. Use certified gluten-free if needed.
    • Bananas: The riper the better since they're helping to sweeten our baked oatmeal. You'll want to make sure you have a cup, which is 3 small or 2-ish large bananas. Don't miss all my healthy banana recipes!
    • Zucchini: You'll need one medium unpeeled zucchini, about 7oz, freshly grated.
    • Milk: Any kind of milk, dairy or non-dairy, will work in this recipe.
    • Chia egg: To help bind the batter and add height. You can also use flax eggs or regular eggs. I found that chia worked better to bind them than flax.
    • Almond butter: For flavor and fat in place of oil or butter. I've also tested these with peanut butter and they're great!
    • Maple syrup: For a bit of extra sweetness to balance out the cocoa powder. You can also use honey, or omit it for a no added sugar oatmeal cup. I tested these with honey and they were delish.
    • Vanilla and cinnamon: Extra flavor!
    • Baking powder: For rise.
    • Salt: A must for flavor!

    See recipe card for full ingredient quantities.

    muffin tin of oatmeal cups

    How to make

    1. Mash bananas in a large bowl. Add grated zucchini, milk, vanilla extract, almond butter, maple syrup, and chia mixture, stirring to combine.
    2. Add dry ingredients: oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top.
    3. Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.

    How to customize oatmeal

    Baked oatmeal is also splendid because you can totally do you. And don't you forget about my Overnight Steel Cut Oatmeal and my Blueberry Banana Baked Oatmeal for more breakfast splendor!

    • Make it chunky monkey style: Swap almond butter for peanut butter and add chocolate chips for a real morning treat.
    • Amp up the protein: Use two eggs instead of the flax and add a couple scoops of your favorite protein powder or a couple tablespoons of hemp seeds to the batter.
    • Feeling low-sugar: Leave out the maple syrup completely and use extra ripe bananas for natural sweetness.
    • Make it an oatmeal bake: Trying to ditch the muffin tin? You can make this in a 9x13inch baking dish, too. It'll take longer, so keep an eye on it.
    hand holding oatmeal cups with peanut butter

    Are rolled oats gluten free?

    No, rolled oats are not gluten free. This gets confusing because they are often processed in facilities that do process grains with gluten, which means risking cross-contamination.

    If you are avoiding gluten for personal or health reasons, be on the lookout for rolled oats that indicate they’re certified gluten free on the label.

    Tips for grating zucchini

    That's right...we're slamming veggies for breakfast. Hallelujah.

    • Don't squeeze out the liquid. This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out because we're actually relying on the natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one.
    • Grate first, then measure. Since zucchini vary so much in size, definitely grate it and then measure out the correct amount after. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
    • No need to peel. More fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you’re lucky and you have a box grater with an attachment that catches the goods at the bottom? Blessed.
    plate of oatmeal cups

    How to store

    This recipe makes over a dozen baked oatmeal cups, making breakfast a breeze! 

    You can store leftovers on the counter for up to 2 days but then you'll want to transfer to an air-tight container and store in the refrigerator for up to 1 week.

    In order to reheat, simply warm in microwave for 10-15 seconds.

    Can you freeze baked oatmeal?

    Yes! You can easily freeze leftover cups for busy mornings. Simply freeze them in an even layer on a baking sheet. Once frozen, transfer them to a freezer-safe baggie and freeze for up to 3 months.

    You can transfer them to the refrigerator the night before so they’re ready to go in the morning. I like these glass containers for meal prep.

    Craving more oatmeal greatness? I gotchu covered.

    • Overnight Steel Cut Oatmeal
    • Salted Chocolate Covered Oatmeal Bites
    • Blueberry Banana Baked Oatmeal
    • Healthy Blueberry Oatmeal Snack Bars

    Pretty please let me know how this  recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

    Print
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    plate of oatmeal cups with gold knife

    Banana Zucchini Baked Oatmeal Cups Recipe

    ★★★★★ 5 from 41 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 mins
    • Cook Time: 22 mins
    • Total Time: 37 mins
    • Yield: 16 cups 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Breakfast
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.


    Ingredients

    Units Scale
    • 1 tbsp chia seeds + 3 tbsp water (or sub 1 egg)
    • ¼ cup almond butter
    • ¼ cup pure maple syrup
    • 1 cup mashed overripe banana (2 large or 3 medium bananas)
    • 1 ½ cups grated zucchini (1 medium zucchini, about 7oz. Don't squeeze water out.)
    • ½ cup unsweetened vanilla almond milk
    • 1 tsp vanilla extract
    • 3 cups old-fashioned oats (use certified gluten-free if necessary)
    • 1 tbsp baking powder
    • 1 tsp cinnamon
    • ½ tsp fine sea salt
    • Optional add-ins: ¼ cup chocolate chips and/or walnuts

    Instructions

    1. Preheat oven to 375F. Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or line with silicone muffin liners.
    2. Place chia and water in small bowl. Stir and set aside to "gel." Place bananas in a large bowl and mash with a fork. Make sure they measure to be 1 cup. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and chia mixture, stirring to combine.
    3. Add oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
    4. Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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    1. Ashley says

      June 02, 2021 at 12:16 pm

      Perfect muffin for breakfast or snacks. Not too sweet & my toddler loves them too! Chocolate chips were a great add-in!

      ★★★★★

      Reply
      • Alexis says

        June 02, 2021 at 4:40 pm

        Yesss thanks Ashley!!

        Reply
    2. Valerie says

      May 12, 2021 at 3:22 pm

      How have I NOT written a review for these yet!?! Probably because I was too preoccupied scarfing them down!? These are SO delish, absolutely love them! Perfect amount of sweetness where it’s not overwhelming - absolutely love them for breakfast and snacks! Such easy prep and perf for grab and go!

      ★★★★★

      Reply
    3. Nina says

      May 05, 2021 at 12:18 pm

      Send time making these, and I'm in love. Great paired with peanut butter or coconut oil! Currently trying in a pie dish, so far so good.

      ★★★★★

      Reply
      • Alexis Joseph says

        May 05, 2021 at 12:54 pm

        Fab! I'm so glad you love these, Nina.

        Reply
    4. Bianca Brouillard says

      May 04, 2021 at 4:14 am

      I love how easy this recipe is and all of the options to modify it. I do not regret any of those chocolate chips! Hummusapien is my go to for recipes and this one does not disappoint. I love how portable and quick they are for busy mornings!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 04, 2021 at 1:19 pm

        You rock, thanks so much girl!!

        Reply
    5. Lauren says

      April 29, 2021 at 12:18 pm

      These are a delish snack, easy to make, and 7 month old babe likes them too! I'll try next time with no maple syrup and ripe bananas. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 29, 2021 at 8:02 pm

        Amazing! How sweet that your little babe likes them, too!!

        Reply
    6. Candace says

      April 21, 2021 at 7:40 pm

      This is so good and so easy! My family loves them and I make a batch each week 😍

      ★★★★★

      Reply
      • Alexis Joseph says

        April 22, 2021 at 10:17 am

        Thanks, Candace!

        Reply
    7. Dylan says

      April 21, 2021 at 2:52 pm

      Love these for a quick breakfast option!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 22, 2021 at 10:17 am

        Thanks so much, Dylan!

        Reply
    8. Colleen Kelly says

      February 11, 2021 at 4:49 pm

      Love this recipe! Made every week when I was teaching so I could grab on my way out the door at 5:30am. These saved my sanity.

      ★★★★★

      Reply
      • Alexis Joseph says

        February 15, 2021 at 8:29 pm

        Yessss love that, thanks Colleen!

        Reply
    9. Rachel says

      December 18, 2020 at 4:20 pm

      THE BEST MUFFIN RECIPE! I make 3x the amount and freeze them then just stick em in the toaster oven for 10 minutes. Perfection.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 18, 2020 at 5:49 pm

        Amazing, thanks so much Rachel!!

        Reply
    10. Anjali bansal says

      September 01, 2020 at 6:41 am

      Oh!! looks great

      Reply
    11. Jen says

      August 02, 2020 at 5:59 pm

      I make these once a week and my family loves them!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 03, 2020 at 8:23 pm

        Wonderful, I'm thrilled your family loves these, Jen!

        Reply
    12. Nancy says

      August 02, 2020 at 4:15 pm

      This was my first time making a form of zucchini-baked anything and they were so delicious!! I skipped the maple syrup since my bananas were super overripe and used peanut butter, chocolate chips, walnuts, and added extra cinnamon. Definitely a great and will be making them again!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 03, 2020 at 8:23 pm

        Wonderful, I love your additions Nancy!

        Reply
    13. Judy says

      May 03, 2020 at 11:33 am

      I don't have a muffin tin, but I have a bread pan. can I make this recipe in a bread pan?

      Reply
      • Alexis Joseph says

        May 03, 2020 at 7:45 pm

        I wouldn't recommend a loaf pan if that's what you mean? An square 8x8inch baking dish would be a better option to ensure they cook through. I have not tested this, but the cooking time will need adjusted, so cook until a knife in the middle comes out clean.

        Reply
    14. m says

      April 15, 2020 at 1:50 am

      Yum! Any ideas for what to do if I don't have any nut butter?

      Reply
      • Alexis Joseph says

        April 15, 2020 at 12:18 pm

        Hmmm...I haven't tested it so I'm not sure but I would guess you could use a couple tablespoons of oil?

        Reply
    15. Kay says

      April 06, 2020 at 6:10 pm

      So filling and delicious! I used PB in place of almond butter and regular milk and it turned out great!

      ★★★★★

      Reply
    16. E says

      March 28, 2020 at 7:06 pm

      Amazing! Even my picky 4 yr old LOVES them. TY

      ★★★★★

      Reply
      • Alexis Joseph says

        March 31, 2020 at 1:25 am

        Wahoo!

        Reply
    17. Michelle says

      March 16, 2020 at 1:57 pm

      How do you do this as an oatmeal bake in regards to pan size and bake time?

      Reply
      • Alexis Joseph says

        March 16, 2020 at 4:59 pm

        I haven't tried it but I'd google banana oatmeal bake and go by their directions πŸ™‚

        Reply
    18. Liz says

      January 31, 2020 at 2:29 am

      My nutritionist recommended these to me after having intestinal surgery a few months ago. They hit every food group and are great for some fiber and protein as a snack. They are delicious and filling... and super easy to make. I freeze a whole batch and take one with me to work every day.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 31, 2020 at 2:34 am

        I'm so glad to hear that, Liz! Thanks so much for taking the time to come back and leave a review. Hooray for your nutritionist!

        Reply
    19. Alyssa says

      January 21, 2020 at 5:02 am

      These oatmeal cups are amazing! I didn’t have quite enough zucchini so made up the rest with grated carrot and they turned out fabulous. I’ll definitely make these again!

      Nutrition info per muffin:
      Calories 129
      Fat 4 gr
      Carbohydrates 20.5 (of which, 3.1 gr fiber and 5.8 gr sugar)
      Protein 4 gr

      Reply
      • Alexis Joseph says

        January 21, 2020 at 10:08 pm

        So glad you enjoyed them, Alyssa!

        Reply
      • Lylosminap says

        January 21, 2020 at 11:29 pm

        That was very thoughtful and helpful, Alyssa. Thank you for taking the time to that act of kindness. πŸ™‚

        Reply
    20. Jon says

      January 11, 2020 at 10:30 pm

      If anyone is interested in the Calories I have calculated them out, approximately. I used all organic ingredients from Aldi and Whole Foods. Couple Notes: I added Silvered Almonds to my muffins, I also used 1 Large Egg instead of Water with the Flax-seed. Anywho, for the yield of 16 muffins, it is approximately 135 calories per muffin (incl. Almonds). If you exclude the Silvered Almonds the calories fall to approx. 128 per muffin.

      Reply
    21. BJ says

      September 24, 2019 at 5:03 pm

      I have been enjoying these for months but my Lst few batches are not cooking all the way through and are gummy and too moist...what could I be doing wrong?????

      Reply
      • Alexis Joseph says

        September 24, 2019 at 11:48 pm

        Weird! Add more oats or cook them longer? Use less zucchini? Sounds like too much wetness.

        Reply
    22. Anna says

      September 16, 2019 at 4:16 pm

      What's the nutritional content of these?

      Reply
    23. Claire says

      September 14, 2019 at 8:45 pm

      I made these today - they are delish. I love how they are healthy and yummy treat. I added shredded coconut, walnuts, and vegan chocolate chips. I will say that mine needed much longer to cook! Thinking that over the fall season, I might try swapping out the banana for pumpkin - yum!

      Reply
      • Alexis Joseph says

        September 16, 2019 at 11:21 am

        Love those additions, thanks Claire!

        Reply
    24. Heidi says

      August 04, 2019 at 8:20 pm

      So happy I stumbled across this recipe! They are SO good. I used an egg with the flax instead of the water, and added 1/4 cup chocolate chips and 1/4 chopped walnuts. They have just the right amount of sweetness, are super moist, and I don't feel bad about eating a couple. =)

      Reply
      • Alexis says

        August 06, 2019 at 1:39 am

        So glad you liked them, and I hope you never feel bad about eating! πŸ˜‰

        Reply
        • Morgan Lansdown says

          August 15, 2019 at 1:55 am

          Do you know how many calories are in these? If done with no maple syrup

          Reply
          • Alexis says

            August 17, 2019 at 7:03 pm

            No I don't, sorry!

    25. Sada says

      June 22, 2019 at 4:44 am

      These are my go to breakfast muffins!! They freeze great and are always perfectly de-thawed by the time I get to work. I've made them a TON of times. I have boasted about this recipe and have provided the link to heaps of my friends. I always add walnuts, vegan chocolate chips and sometimes coconut. I usually use soy milk and organic peanut butter, but all depends what I have on hand. I love all the different variations available. Thanks so much! Keep up the good work πŸ™‚

      Reply
      • Alexis says

        June 22, 2019 at 11:10 am

        You are so kind, Sada! Thank you tons for the thoughtful review.

        Reply
    26. KM says

      June 20, 2019 at 2:37 pm

      Great breakfast for on the go! I added pecans and Eden (Apple juice sweetened)
      dried cranberries

      Reply
      • Alexis Joseph says

        October 16, 2019 at 4:52 pm

        Perfect!

        Reply
    27. Beth says

      March 12, 2019 at 10:43 pm

      Love this for a hearty breakfast, or afternoon snack, and its perfect with a cup of coffee.

      ★★★★★

      Reply
      • Alexis says

        March 13, 2019 at 6:10 am

        Thank you for the feedback, Beth! So delish with coffee.

        Reply
    28. K Johnson says

      February 16, 2019 at 9:00 am

      I have made these muffins every which way possible and they are an amazing lifesaver! If I don't have zucchini I will use shredded carrots, and Pineapple or broccoli slaw and pineapple, or applesauce ! I do add more peanut butter than called for but usually end up with 23-24 muffins and cool-then freeze in packets of two-4. Grab and go. I always add chia/flax seed and sometimes hemp. Protein powder at times also.
      Thank you-thank you for a great base! Travel, treats, breakfast just an amazing time saver. They have all tasted great. Shocked at the broccoli slaw !

      Reply
    29. Village Bakery says

      January 30, 2019 at 10:02 am

      Alexis, this is fantastic. I made them for my GF this morning and they came out great! -Joe

      Reply
    30. Laura says

      January 28, 2019 at 8:00 pm

      What is the calorie content in one muffin?

      Reply
    31. Alexis says

      November 11, 2018 at 9:44 pm

      You can def do that! I’d add 2 tbsp.

      Reply
    32. Erica says

      November 08, 2018 at 3:28 pm

      Has anyone tried adding cocoa powder to these to make them more chocolatey?

      Reply
    33. Erica says

      November 01, 2018 at 12:37 pm

      Anyone successfully substituted the banana for a cup of pumpkin puree and added pumpkin spice?

      Reply
      • Alexis says

        November 01, 2018 at 12:45 pm

        That should work but I would definitely add more sugar since pumpkin isn’t sweet like banana is. Enjoy!

        Reply
    34. gloria says

      July 25, 2018 at 10:03 am

      A friend gave me 2 yellow squashes ... I wonder if I could sub these for zucchini?

      ★★★★★

      Reply
      • Alexis says

        July 25, 2018 at 10:37 am

        Totally!!

        Reply
    35. Alexis says

      July 25, 2018 at 10:37 am

      Totally!!

      Reply
    36. Nancy A says

      July 07, 2018 at 9:11 am

      Wow! You have some GREAT recipes. I'm going to try these today!

      ★★★★★

      Reply
    37. Bella Hardy says

      May 07, 2018 at 5:13 am

      Hey there, I'm a huge fan of matcha and the zucchini look way awesome! Amazing banana zucchini oatmeal cups recipe! Thx Alexis!

      ★★★★★

      Reply
    38. Alexis says

      February 07, 2018 at 8:13 pm

      Just add a couple scoops, no prob!

      Reply
    39. Anne says

      January 26, 2018 at 9:57 am

      I made these but they came out raw in the middle. So sad. ? Must have had zucchini's that were too big.

      Reply
      • Alexis says

        February 07, 2018 at 8:12 pm

        Hey, Anne! Did you try baking them longer?? Simple fix!

        Reply
    40. https://hostpromoter.net/curso-barriga-super-sarada-vale-a-pena/ says

      January 25, 2018 at 8:46 am

      Delicious. So it is easy to guarantee the domino lunch. Thanks for sharing.

      ★★★★★

      Reply
    41. Natalie says

      January 09, 2018 at 12:31 pm

      Do you have the nutrition facts for the zucchini oat muffins somewhere? I’m sure I’m just not seeing it and it’s posted but can you let me know!

      Reply
    42. Annalise says

      November 05, 2017 at 3:31 pm

      Ah, I agree! I am making these now and wondering... Does anyone have any comment?

      ★★★★★

      Reply
    43. Alexis says

      August 15, 2017 at 11:53 am

      You're so welcome!!

      Reply
    44. Lynne says

      August 15, 2017 at 3:08 am

      These look delicious! I'm trying to find things that don't require effort in the morning - sometimes even a bowl of oatmeal is too much effort for us non-morning people.

      I also want to thank you for mentioning non-vegan options for us omnivores.

      ★★★★★

      Reply
    45. Kelsey says

      July 18, 2017 at 2:49 pm

      Super excited to try these! Do you think t would turn out okay if I ground the oatmeal into oat flour to make a smoother muffin, would love to know your thoughts!

      Reply
    46. Kelsey says

      July 18, 2017 at 2:49 pm

      Super excited to try these! Do you think t would turn out okay if I ground the oatmeal into oat flour to make a smoother muffin, would love to know your thoughts!

      Reply
      • Alexis says

        July 18, 2017 at 6:53 pm

        Hey Kelsey! Unfortunately I've never tried that so I can't vouch for the results :/ here's a couple delish smoother muffin if you're interested!

        Reply
    47. Julia Kruz says

      July 13, 2017 at 1:36 pm

      Banana zucchini oatmeal cups is something new for me. I think I'll add the eggs to your recipe and I'll do it in the next weekend. It will be an excellent breakfast for the family:) Thanks for sharing!

      ★★★★★

      Reply
    48. nitasSmiling says

      April 24, 2017 at 12:36 pm

      I made these last night and they are soooo good. Does anyone know what the caloric count is for one muffin?? I can't find the nutritional facts anywhere.

      ★★★★★

      Reply
    49. Paul Hayes says

      December 02, 2016 at 10:13 pm

      These are such a great idea. I always have an overload of zucchinis every year. Now I can add this great recipe to the options.

      Reply
      • Alexis says

        December 03, 2016 at 10:04 am

        Yes! I love all of the sneaky ways you can use zucchini πŸ™‚

        Reply
    50. Jerilyn says

      October 23, 2016 at 5:02 pm

      Hi, I am new to your site and these muffin cups look great. I was wondering if the baking powder is really necessary, as they seem to be solid little things that don't rise based on their natural firmness. I would really appreciate your thoughts about this, thanks.

      Reply
      • Jerilyn says

        October 24, 2016 at 9:40 pm

        Hi, thanks for your quick response. I made the recipe this afternoon and they turned out really well without the baking powder. I did use eggs and the oat cups actually puffed up a little bit in the centers. I used chocolate almond milk and a few chocolate chips and they are dense and deliciously hearty! Thank you. πŸ™‚

        Reply
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