Banana Zucchini Oatmeal Cups
Banana Zucchini Oatmeal Cups requires about 37 minutes from start to finish. This hor d'oeuvre has 135 calories, 3g of protein, and 4g of fat per serving. This recipe serves 16. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1751 person were impressed by this recipe. If you have zucchinis, old-fashioned oats, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Hummusapien. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 54%, this dish is solid. If you like this recipe, take a look at these similar recipes: Banana Zucchini Oatmeal Cups + 5 Healthy Zucchini, Banana Nut Baked Oatmeal Cups, and Blueberry-Banana Baked Oatmeal Cups.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 22 minutes
Ingredients:
¼ cup almond butter (or peanut butter)
½ cup almond milk (any milk will work)
1 tbsp baking powder
Optional add-ins: ¼ cup chocolate chips and/or walnuts
1 tsp cinnamon
1 tbsp ground flaxseed + 3 tbsp water (alternatively, you can use 1 egg)
¼ cup pure maple syrup
3 cups old-fashioned oats (use certified gluten-free if necessary)
3 small-medium over-ripe bananas
¼ tsp salt
1 tsp vanilla extract
2 small zucchinis (2 cups grated, don't tablespoon water out)
Equipment:
silicone muffin liners
muffin tray
oven
bowl
muffin liners
Cooking instruction summary:
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 grease with coconut oil or line with silicone muffin liners. Place flax and water in small bowl. Stir and set aside to "gel." 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. Add oats, baking powder, cinnamon, salt, and add-in's 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. Bake for 23-28 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!
Step by step:
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 grease with coconut oil 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.
4. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
5. Add oats, baking powder, cinnamon, salt, and add-in's of choice. Stir until just combined.
6. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
7. Bake for 23-28 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!
Nutrition Information:
covered percent of daily need
