Healthy banana zucchini oatmeal cups made with banana, fresh zucchini, and dark chocolate chips. These gluten free oatmeal cups are the perfect healthy breakfast, snack, or treat. Make a batch to meal prep for the week or store them in the freezer for whenever you need a quick breakfast.
The Perfect Breakfast or Healthy Snack: Banana Zucchini Oatmeal Cups
Love oatmeal but don’t always have time to make a bowl for breakfast each morning? I feel you. I am such an oatmeal fan, but some days the idea of actually standing over the stove and making a pot just feels like too much. Thankfully, these healthy baked oatmeal cups are always there to save the day.
This recipe combines gluten free rolled oats, fresh zucchini, mashed banana, and dark chocolate chips to make the most delicious oatmeal cups that you will absolutely love. They are full of fiber from healthy whole grains and make a delicious breakfast, treat, or post-workout snack. Pair a few cups with a few eggs and fresh berries for a full breakfast that will keep you feeling full for hours.
Gluten Free Rolled Oats: To make sure the oatmeal cups are truly gluten-free, be sure to grab certified gluten free rolled oats.
Banana: I really do love baking with mashed banana because not only does it taste delicious, it also adds some natural sweetness to any baked good which means you can use less sugar and rely on the natural sweetness of the fruit instead. The riper the banana you use the sweeter your baked oatmeal will be.
Shredded Zucchini: Be sure to use a tea towel to squeeze all of the moisture out of the shredded zucchini before adding it to the batter. This will help to prevent soggy oatmeal cups.
Eggs: Helps to bind everything together.
Nut Butter: Use whatever nut butter you prefer! Peanut butter, almond butter, and cashew butter will all work well.
Vanilla Extract: Vanilla extract adds just the right touch of vanilla flavor.
Almond Milk: Feel free to use the milk of your choice! Almond, coconut, or oat milk all work well to keep this recipe dairy free.
Cinnamon: The flavor of cinnamon and mashed banana works so well together.
Chocolate Chips: I like to use semi-sweet chocolate chips in this recipe because I think they have just the right balance of bitter and sweet. Of course, you can always use milk chocolate chips or dark chocolate chips if you prefer. If you need to make sure that this recipe is dairy-free be sure to use dairy-free chocolate chips.
How to Make Banana Zucchini Baked Oatmeal Cups
Step One: Add the mashed banana, almond milk, nut butter, eggs, maple syrup, and vanilla extract to a mixing bowl and whisk until well combined.
Step Two: Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.
Step Three: Fold in the shredded zucchini and chocolate chips.
Step Four: Evenly divide the oatmeal cup mixture among a lined or greased muffin tin. Bake the oatmeal cups at 350 degrees for 25-30 minutes until a toothpick inserted in the center comes out clean. Remove the oatmeal cups from the oven and let cool slightly before serving. Enjoy!
Ways to Customize
Add in your favorite chopped nuts – pecans and walnuts are always a great option!
Want to make these less sweet? Leave out the maple syrup entirely and let the mashed banana do all the sweetening
Add in more of your favorite mix-ins! Things like shredded coconut, flax seed, or even dried fruit would all be great options.
All About Storing and Reheating
Because these baked cups are made with only real food ingredients and no preservatives, they will need to be stored in the fridge or freezer to stay fresh.
To freeze the oatmeal cups: let them come to a complete cool before transferring them a freezer safe bag or storage container. Store in the freezer for up to three months.
To reheat the oatmeal cups: wrap one to two cups in foil and place in a 350 degree oven for ten to twelve minutes until completely warmed through. You can also microwave the individual cups for ten seconds at a time until they are warm.
In a mixing bowl, whisk together the mashed banana, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.
Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.
Fold in the chocolate chips and shredded zucchini.
Next, evenly divide the oatmeal cup mixture among a lined or greased muffin tin. Bake at 350 degrees for 25-30 minutes until set. Remove the oatmeal cups from the oven and let cool slightly before serving.
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These were delicious and a crowd pleaser. Great recipe I followed closely. I used peanut butter, coconut milk and hu chocolate. I wouldn’t change anything!
I ADORE this recipe. I make a batch and keep them on hand for a super healthy, delicious, filling snack.
These are awesome! So easy to make, delicious and never dry, and so healthy. Highly recommend!
I’m excited to make these today to have on hand as a tasty afternoon snack — I’m always hungry around 4! (lol, teacher schedule). I had two questions if you have a chance to answer: (1) What’s the main difference between this recipe and the banana chocolate chip oatmeal cup recipe? The protein is higher in the BCC one, but so are the calories. The ingredients and amounts look pretty similar. (2) Could you use just egg white or even increase the egg white content? I’m trying to find a snack that is filling with a good amount of protein so I can last until dinner but I’m not sure how to modify.
I just found your blog and I’m so excited to try a bunch of your recipes. Thank you so much for sharing!