The perfect, lightly-sweetened breakfast on-the-go or snack (vegan and gluten-free)!
Prep time: 15 minutes
Cook time: 22 minutes
Great source of…
✓ Vitamins A, C
1 tbsp ground flaxseed
3 tbsp water
1/4 cup almond butter
1/4 cup maple syrup
3 small over-ripe bananas (about 1 cup, mashed)
2 small zucchinis (2 cups, grated)
1/2 cup almond milk
1 tsp vanilla extract
3 cups old-fashioned gluten-free oats
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
Preheat oven to 375 degrees F. Spray muffin tin (or two) with cooking spray or line with silicone muffin liners.
In a small bowl, add flax and water. Stir and set aside.
In a large bowl, mash bananas with a fork. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture. Stir until combine.
Add oats, baking powder, cinnamon, salt and add-in's of your choice (see below). Stir until combined.
Spoon mixture into muffin cups (fill to top).
Bake for 23-28 minutes (or until fork comes out clean). Cool on a wire rack.
Once cooled, serve or store in an air-tight container in refrigerator or freezer.
Don't squeeze water out of zucchini.
You will have extra batter if you only use one muffin tin - make an oatmeal bake!
Want less sugar? leave out the maple syrup & add extra ripe bananas for natural sweetness!