Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of oatmeal cups with gold knife

Banana Zucchini Oatmeal Cups

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 16 cups 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Breakfast

Description

These lightly sweetened 100% whole-grain Banana Zucchini Oatmeal Cups make the perfect breakfast on-the-go or afternoon snack! So moist and delish with a smear of nut butter.


Ingredients

Scale

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." 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 flax 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 (I use a muffin scoop), 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. These freeze well, too!