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Banana Zucchini Oatmeal Cups

16 Servings, Each Counts as: 1 Life Protein, 1 Life Carbs, 1 Life Fats

1 egg
1/4 cup almond butter
1/4 cup pure maple syrup
3 small over-ripe bananas (1 cup, mashed) 
2 small zucchinis (2 cups, grated) 
1/2 cup almond milk 
1 tsp vanilla extract
3 cups old-fashioned oats 
1 tbsp baking powder 
1 tsp cinnamon 
1/4 tsp fine sea salt

1. 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.
2. Place flax and water in a small bowl. Stir and set aside to “gel.”
3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
4. Add oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined.
5. Place mixture into muffin cups to the top. Bake for 23-28 minutes, until comes out clean with a toothpick. Cool on a wire rack. 

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