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 flax and water in small bowl. Stir and set aside to “gel.”
3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
4. Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
5. Spoon mixture into muffin cups (I use a muffin scoop), filling to the top. You will have leftover batter if only using one muffin tin.
6. 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. These freeze well, too!