These are the perfect snack or breakfast on-the-go and they are so easy to make. These gorgeous little things taste like super healthy banana muffins. If you don’t have over-ripe bananas pop them in the oven while the oven is warming up and the skin will turn black.
INGREDIENTS
2 free-range eggs
¼ cup almond butter or peanut butter
¼ cup runny honey
3 medium to large overripe bananas
2 medium zucchinis, grated (don’t squeeze water out)
½ cup milk
1 tsp vanilla extract
3 cups old fashioned oats
1 tbsp baking powder
1 tsp cinnamon
¼ tsp salt
1 tbsp mixed nuts
METHOD
Makes 12
Preparation 5 minutes
Cooking time 25 minutes
Preheat oven to 190°C.
Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
Place almond/peanut butter and honey 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, milk, vanilla extract, honey and almond/peanut butter mixture, eggs and stir to combine. Add oats, baking powder, cinnamon, salt, and nuts. Stir until just combined.
Spoon mixture into muffin cups, filling to the top. Bake for 25 minutes. Store cooled oatmeal cups in an airtight container in the refrigerator. These freeze well, too!
Serve warm with some butter and jam or by itself 🙂
This is my breakfast trio: Sweet Potato and Butternut Muffins on the top left (recipe coming soon), Banana & Zucchini Oat Cups bottom left and my Oatmeal & Mixed Beryy Parfaits.
