Ingredients
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1 cup mashed banana
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2 eggs
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½ cup milk
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½ cup nut butter (almond, cashew, and peanut butter all work well)
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¼ cup maple syrup or honey
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1 teaspoon vanilla extract
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2 cups gluten free rolled oats
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1 teaspoon baking powder
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1 teaspoon cinnamon
- 1 zucchini, shredded and excess water removed
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1/3 cup chocolate chips (plus more for the top)
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pinch of sea salt (optional)
Method
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Preheat oven to 350 degrees.
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In a mixing bowl, whisk together the mashed banana, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.
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Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.
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Fold in the chocolate chips and shredded zucchini.
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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.
Keywords: banana zucchini oatmeal cups, chocolate chip zucchini banana oatmeal cups, baked oatmeal cups, oatmeal cups
