Step 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.

Step 2

Place flax and water in small bowl. Stir and set aside to “gel.”

Step 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.

Step 4

Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.

Step 5

Spoon mixture into muffin cups (I use a muffin scoop), filling to the top. You will have leftover batter if only using one muffin tin.

Step 6

Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!