2 tbsp ground flaxseed or chia seeds + 6 tbsp water (alternatively, you can use 2 eggs)
¼ cup almond butter (or peanut butter)
¼ cup pure maple syrup (optional for sweetness)
3 medium to large over-ripe bananas
2 small-medium zucchini, grated (don't squeeze water out)
½ cup almond milk (any milk will work)
1 tsp vanilla extract
3 cups old-fashioned oats (use certified gluten-free if
1 tbsp baking powder
1 tsp cinnamon
¼ tsp salt
Optional (but highly recommended) add-ins: ¼ cup chocolate chips and/or walnuts
Preheat oven to 375F. Spray a muffin tin 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 almond butter and maple syrup in a small bowl. Microwave for 20-30 seconds and stir to combine.
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.
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 likely have leftover batter. (I placed mine in a small baking dish and made a breakfast bake.)
Bake for 22-25 minutes. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!