Thèsè lightly swèètènèd wholè-grain Banana Zucchini Oatmèal Cups makè thè pèrfèct aftèrnoon snack or brèakfast on-thè-go. Vègan and glutèn-frèè!
INGRèDIèNTS
- 1 tbsp ground flaxsèèd + 3 tbsp watèr (altèrnativèly, you can usè 1 ègg)
- 1/4 cup almond buttèr (or pèanut buttèr)
- 1/4 cup purè maplè syrup
- 3 small-mèdium ovèr-ripè bananas
- 2 small zucchinis (2 cups gratèd, don’t squèèzè watèr out)
- 1/2 cup almond milk (any milk will work)
- 1 tsp vanilla èxtract
- 3 cups old-fashionèd oats (usè cèrtifièd glutèn-frèè if nècèssary)
- 1 tbsp baking powdèr
- 1 tsp cinnamon
- 1/4 tsp salt
- Optional add-ins: 1/4 cup chocolatè chips and/or walnuts
INSTRUCTIONS
- Prèhèat ovèn to 375F. Spray a muffin tin (I usèd two, you can also pour thè èxtra battèr in a dish for an oatmèal bakè) with cooking spray or grèasè with coconut oil or linè with siliconè muffin linèrs.
- Placè flax and watèr in small bowl. Stir and sèt asidè to “gèl.”
- Placè bananas in a largè bowl and mash with a fork. Add gratèd zucchini, almond milk, vanilla èxtract, almond buttèr, maplè syrup, and flax mixturè, stirring to combinè.
- Add oats, baking powdèr, cinnamon, salt, and add-in’s of choicè. Stir until just combinèd.
- Spoon mixturè into muffin cups, filling to thè top. You will havè lèftovèr battèr if only using onè muffin tin.
- Bakè for 23-28 minutès, or until a fork comès out clèan. Storè coolèd oatmèal cups in an air-tight containèr in thè rèfrigèrator. Thèsè frèèzè wèll, too!
Recipe Adapted From:hummusapien.com