Hannah Durbin

Banana Zucchini Oatmeal Cups

Hannah Durbin
Banana Zucchini Oatmeal Cups

For your sweet tooth

What You'll Need:

  • 1 tbsp ground flaxseed + 3 tbsp water
  • 1/4 cup almond butter or peanut butter
  • 1/4 cup pure maple syrup
  • 3 small-medium over-ripe bananas
  • 2 small zucchinis (2 cups grated, don't squeeze water out)
  • 1/2 cup almond milk (or any milk you prefer)
  • 1 tsp vanilla extract
  • 3 cups old-fashioned oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt 
  • Recommended add-ins: chocolate chips and/or chopped walnuts 


  • Preheat over to 375F. Spray a muffin tin (or two, depending on its size) with cooking spray or grease with coconut oil 
  • Place flax seed and water in a small bowl. Stir and set aside to "gel"
  • Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, nut butter, maple syrup, and flax mixture, stirring to combine
  • Add oats, baking powder, cinnamon, salt, and chocolate chips/walnuts if you choose to add them. Stir until just combined.
  • Spoon mixture into muffin cups, filling to the top
  • Bake for 23-28 minutes, or until fork comes out clean. Store cooled oatmeal cups in an air-tight container in the fridge. They will also freeze well, too!

Pro tip: when serving, warm the muffins in the microwave for 30 seconds and add creamy peanut butter on top. YUM!