Banana Courgette Oatmeal Cups

Now this can be a snack or a ready-made breakfast on the go, I chose to put it under breakfast though as that how I intend to eat it. It also if you follow the original recipe vegan and can be gluten-free, I however used an egg, as I had them in the house. The original is available from here (last accessed 13th Jan 2019). The blog link also has a funny story about forgetting breakfast I should add.

Ingredients:

  1. 1 tbsp ground flaxseed + 3 tbsp water (alternatively, you can use 1 egg, I did)
  2. ¼ cup almond butter (I used peanut butter)
  3. ¼ cup pure maple syrup (I used agave syrup)
  4. 3 small-medium over-ripe bananas
  5. 2 small courgettes (2 cups grated, don’t squeeze water out)
  6. ½ cup almond milk (any milk will work, I use semi skimmed)
  7. 1 tsp vanilla extract
  8. 3 cups old-fashioned oats (use certified gluten-free if necessary)
  9. 1 tbsp baking powder
  10. 1 tsp cinnamon
  11. ¼ tsp salt
  12. Optional add-ins: ¼ cup chocolate chips and/or walnuts (I added the chocolate).

Method:

  1. Preheat oven to 200C. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners. (I used paper muffin cups)
  2. Place flax and water in small bowl. Stir and set aside to “gel.” (the egg is added later)
  3. Place bananas in a large bowl and mash with a fork. Add grated courgette, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine
  4. Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
  5. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
  6. Bake for 23-28 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too! (I will let you know about that.)