Monday means a new recipe! If you are craving something sweet with some healthy nutrients, try this simple Banana Zucchini Oatmeal Cup recipe from @hummusapien
1 tbsp ground flaxseed + 3 tbsp water (or sub 1 egg)
¼ cup almond butter (or peanut butter)
¼ cup pure maple syrup
1 cup mashed overripe banana (2 large or 3 medium bananas)
1 ½ cups grated zucchini (1 medium zucchini, about 7oz. Don’t squeeze water out.)
½ cup unsweetened vanilla almond milk
1 tsp vanilla extract
3 cups old-fashioned oats (use certified gluten-free if necessary)
1 tbsp baking powder
1 tsp cinnamon
½ tsp fine sea salt
Optional add-ins: ¼ cup chocolate chips and/or walnuts
Preheat oven to 375F. Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or line with silicone muffin liners.
Place flax and water in small bowl. Stir and set aside to “gel.” Place bananas in a large bowl and mash with a fork. Make sure they measure to be 1 cup. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
Add oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.
Recipe Link: https://buff.ly/2FsTbED