Eat Smart  |  Posted 08.31.15

Banana Zucchini Oatmeal Cups

Banana Zucchini Oatmeal Cups

These lightly sweetened, gluten-free, whole-grain banana zucchini oatmeal cups make the perfect afternoon snack or breakfast on-the-go.

Serves: 12-15


  • 2 Tbsp Groung Flaxseed + 6 Tbsp Water
  • 1/4 cup Almond Butter
  • 1/4 cup Pure Maple Syrup
  • 3 medium Ripe Bananas
  • 2 small-medium Zucchini, grated (don't squeeze water out)
  • 1/2 cup Almond Milk
  • 1 tsp Vanilla Extract
  • 3 cups Old-fashioned Oats
  • 1 Tbsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • Optional add-ins: 1/4 cup Chocolate Chips and/or Walnuts


  1. Preheat oven to 375F. Spray a muffin tin 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 almond butter and maple syrup in a small bowl. Microwave for 20-30 seconds and stir to combine.
  4. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, maple syrup and almond butter mixture, 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 likely have leftover batter. (I placed mine in a small baking dish and made a breakfast bake.)
  7. Bake for 25 minutes. Store cooled oatmeal cups in the refrigerator.

Source: Hummusapien