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In the quest for healthy yet delicious breakfast options, the Zucchini Apple Oatmeal Cups stand out as a nourishing and convenient choice. This recipe masterfully combines the subtle sweetness of apples with the moisture of zucchini, creating a delightful treat that is perfect for busy mornings or a quick snack throughout the day. These oatmeal cups are not only a feast for the taste buds but also a powerhouse of nutrition, offering a balance of fiber, vitamins, and minerals.

Zucchini Apple Oatmeal Cups

Looking for a healthy and delicious breakfast option? Try these Zucchini Apple Oatmeal Cups! Packed with the natural sweetness of apples and the moisture of zucchini, these cups are perfect for busy mornings or a nutritious snack anytime. Made with rolled oats and flavored with warm spices, they offer a wholesome start to your day. Plus, they're easy to make and adaptable for various dietary needs. Discover how to whip up this delightful treat and enjoy a guilt-free way to satisfy your cravings!
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Ingredients
  

1 medium zucchini, grated

1 medium apple, peeled and diced (Granny Smith or Honeycrisp recommended)

1 ½ cups rolled oats

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1/4 cup honey or maple syrup

1/2 cup almond milk (or any milk of choice)

1 large egg, beaten (or flax egg for a vegan option)

1 teaspoon vanilla extract

Optional: 1/2 cup chopped nuts or seeds (such as walnuts, pecans, or pumpkin seeds)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard muffin tin or line it with muffin liners.

    Prepare Ingredients: In a large mixing bowl, combine the grated zucchini and diced apple. If the zucchini is particularly watery, gently squeeze out some excess moisture with a clean kitchen towel.

      Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt until well combined.

        Mix Wet Ingredients: In another bowl, mix the honey (or maple syrup), almond milk, beaten egg (or flax egg), and vanilla extract until smooth and well combined.

          Combine Mixtures: Pour the wet mixture into the dry ingredients bowl, gently folding to combine. Then, add the zucchini and apple, folding until everything is evenly incorporated. If you’re adding nuts, fold them in now as well.

            Scoop into Muffin Tin: Using a spoon or cookie scoop, fill each muffin cup about 3/4 full with the oatmeal mixture.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool and Serve: Let the oatmeal cups cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12