Description
These pumpkin zucchini oatmeal cups are a healthy breakfast or snack. They combine oats, pumpkin, and zucchini for a moist and flavorful treat.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup grated zucchini (squeezed dry)
- 1/4 cup maple syrup
- 1/4 cup milk (any kind)
- 1 egg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- Mix oats, pumpkin pie spice, baking powder, and salt in a bowl.
- In another bowl, whisk together pumpkin puree, zucchini, maple syrup, milk, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20 to 25 minutes, until a toothpick comes out clean.
- Let them cool in the tin for 5 minutes. Then transfer to a wire rack.
Notes
- Squeeze the zucchini well to remove excess water.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can freeze these cups for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 95mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg