Banana Zucchini Oatmeal Cups

• Vegan
• Gluten free

• Produce

  • 3 Bananas, medium to large over-ripe
  • 2 Zucchini, small medium

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Maple syrup, pure

• Pasta & Grains

  • 3 cups Oats, old fashioned

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Flaxseed or chia seeds, ground

Found on hummusapien.com

Description

Ingredients

• 2 tbsp ground flaxseed or chia seeds + 6 tbsp water (alternatively, you can use 2 eggs)
• ¼ cup almond butter (or peanut butter)
• ¼ cup pure maple syrup (optional for sweetness)
• 3 medium to large over-ripe bananas
• 2 small-medium zucchini, grated (dont squeeze water out)
• ½ cup almond milk (any milk will work)
• 1 tsp vanilla extract
• 3 cups old-fashioned oats (use certified gluten-free if neccesary)
• 1 tbsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• Optional add-ins: ¼ cup chocolate chips and/or walnuts

Directions

• Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
• Place flax and water in small bowl. Stir and set aside to gel.
• Place almond butter and maple syrup in a small bowl. Microwave for 20-30 seconds and stir to combine.
• Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, maple syrup and almond butter mixture, and flax mixture, stirring to combine.
• 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 likely have leftover batter. (I placed mine in a small baking dish and made a breakfast bake.)
• Bake for 22-25 minutes. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!

Nutrition