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plate of oatmeal cups with gold knife

Banana Zucchini Baked Oatmeal Cups Recipe

  • 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


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.


Units Scale
  • 1 tbsp chia seeds + 3 tbsp water (or sub 1 egg)
  • 1/4 cup almond butter
  • 1/4 cup pure maple syrup
  • 1 cup mashed overripe banana (2 large or 3 medium bananas)
  • 1 1/2 cups grated zucchini (1 medium zucchini, about 7oz. Don't squeeze water out.)
  • 1/2 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
  • 1/2 tsp fine sea salt
  • Optional add-ins: 1/4 cup chocolate chips and/or walnuts


  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.