Zucchini Chocolate Chip Oatmeal Muffin Cups
About this Recipe
A classic combo of bananas and zucchini in this one. Can't go wrong with how moist these come out -- and if you want to make these in the mini size so you can pop one in your mouth simply decrease the time in the oven by about 50%.
Ingredients
Alternative(s):
Alternative(s):
Alternative(s):
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10m
Prep
25m
Cook
15
Servings
About this Recipe
A classic combo of bananas and zucchini in this one. Can't go wrong with how moist these come out -- and if you want to make these in the mini size so you can pop one in your mouth simply decrease the time in the oven by about 50%.
Ingredients
Alternative(s):
Alternative(s):
Alternative(s):
Alternative(s):
Preparation
Step 1
Preheat oven to 350°F and generously grease muffin tins with butter or coconut oil.
Step 2
To create flax eggs, combine 1 Tbsp flaxseed meal and 3 Tbsp water for each egg needed. Let sit for 5 minutes before adding to the recipe.
Step 3
In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
Step 4
In a medium 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. Add the melted butter and mix just until incorporated. (Doing this ensures the melted butter or coconut oil doesn’t solidify in the wet ingredients.)
Step 5
Fold in the dried cherries and chocolate chips.
Step 6
Pour the oatmeal mixture into the prepared muffin tins.
Step 7
Bake for 25-30 minutes until set.