Zucchini Baked Oatmeal Cups
Ingredients
Wet Ingredients
-
1
tablespoon
ground flax seed
-
¼
cup
water
-
1
cup
non-dairy milk
-
½
cup
unsweetened apple sauce
-
¼
cup
smooth almond butter
-
3
tablespoons
maple syrup
-
2
tablespoons
melted coconut oil
-
1
teaspoon
vanilla extract
Dry Ingredients
-
1
cup
shredded zucchini
-
3
cups
rolled oats
-
⅓
cup
oat flour
-
1
teaspoon
baking powder
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
fine sea salt
-
½
cup
chocolate chips
-
extra
chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F and grease a 12 cup muffin tin.
- In a large bowl, whisk together the ground flax and water, then let it thicken for a couple of minutes.
- Add the non-dairy milk, apple sauce, almond butter, maple syrup, coconut oil, and vanilla extract to the flax mixture and whisk to combine.
- Bundle the shredded zucchini in a clean kitchen towel and squeeze out excess moisture, then add it to the wet ingredients.
- Stir the mixture to combine, breaking up clumps of zucchini as needed.
- Add the rolled oats, oat flour, baking powder, cinnamon, salt, and chocolate chips to the zucchini mixture and stir until combined.
- Portion the batter into the muffin cups and sprinkle extra chocolate chips on top if desired.
- Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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