Zucchini Chocolate Chip Oatmeal Cups
Using a few simple ingredients and 1 bowl, you can whip up these healthy and delicious zucchini chocolate chip oatmeal cups in about 30 minutes! These oatmeal cups are a little more hearty than a muffin which makes them a perfect on-the-go breakfast or snack. In addition, this recipe is free of refined sugar, gluten-free and have the option of being dairy-free. Everyone in my family loves these and I hope you do too!
Servings 15 muffin cups
- 2 ½ cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp sea salt
- 1 ¼ cup milk of choice
- ¼ cup maple syrup or honey
- 1 medium zucchini, grated and liquid removed
- ½ cup mashed banana
- 2 large eggs or flax eggs (2 tbsp golden flaxseed meal + 6 tbsp water)
- 2 tsp vanilla extract
- 2 tbsp melted unsalted butter or coconut oil
- ¼ cup dried cherries
- ¼ cup chocolate chips, plus more for topping
Preheat the oven to 350° F and generously grease muffin tins with butter or coconut oil.
In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
In a medium sized bowl, whisk together the milk, maple syrup, zucchini, mashed banana, eggs, and vanilla. Pour into the large bowl with the dry ingredients and stir to combine. Then add the melted butter and mix just until incorporated. (I do this so the melted butter or coconut oil doesn’t solidify in the wet ingredients)
Fold in the dried cherries and chocolate chips.
Pour the oatmeal mixture into the prepared muffin tins.
Bake for 25-30 minutes until set