Banana Zucchini Oatmeal Cups
- Womenscorner Desk
- November 2, 2020
Ingredients :
- 1 tbsp ground flaxseed + 3 tbsp water (or you can use 1 egg)
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 3 small over-ripe bananas (about 1 cup, mashed)
- 2 small zucchinis (2 cups grated, don’t squeeze water out)
- 1/2 cup almond milk (any milk will work)
- 1 tsp vanilla extract
- 3 cups old-fashioned oats (use certified gluten-free if necessary)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
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Optional add-ins: 1/4 cup chocolate chips and/or walnuts
Method : Preheat oven to 375F. Spray a muffin tin with cooking spray or line with silicone muffin liners. Place flax and water in small bowl. Stir and put aside to “gel.” Place bananas during a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla , almond butter, syrup , and flax mixture, stirring to combine. Add oats, leaven , cinnamon, salt, and add-in’s of choice. Stir until just combined.
Spoon mixture into muffin cups (I use a muffin scoop), filling to the highest . you'll have leftover batter if only using one muffin tin. 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 within the refrigerator. These freeze well, too!
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