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Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreZucchini Banana Baked Oatmeal Cups
A healthy and easy grab-and-go breakfast option for your busiest mornings! These Zucchini Banana Baked Oatmeal Cups are quick to make, meal prep friendly and great for kids and adults.
10 MIN PREP
25 MIN COOK
35 MIN TOTAL
16 servings
Ingredients
1 cup mashed banana (ripe banana with black spots recommended)
¼ cup maple syrup
2 tsp vanilla extract
3 cups old-fashioned rolled oats
1 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ cup shredded zucchini
½ cup mini chocolate chips
½ cup chopped walnuts
½ cup coconut flakes
Directions
Preheat oven to 350ºF.
In a bowl, combine mashed banana, yogurt, Organic Valley Eggs, maple syrup, Organic Valley Butter and vanilla extract. Mix well and set aside.
In a large mixing bowl, combine rolled oats, ground cinnamon, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until just combined.
Let set for 10 minutes to allow for the the oats to soak up the wet ingredients.
Fold in shredded zucchini, chocolate chips, chopped walnuts and coconut flakes.
Transfer the batter to a greased muffin pan. Fill the muffin wells all the way to the top for 16 muffins. Fill them 3/4 full for 24 muffins.
Bake in the oven for 23-25 minutes or until tops are golden brown.
Remove from oven and let set for 5 minutes. Transfer to a baking rack to continue to cool.
Muffins can be served warm or cold.
© The Real Food Dietitians 2023. All rights reserved.
Product used in this recipe
© Organic Valley 2023.
All rights reserved.
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