Ingredients

2 eggs

3 medium to large over-ripe bananas

1/4 cup almond butter

2 small-medium zucchini, grated (don’t squeeze water out)

6-8 drops liquid Stevia

1 tsp vanilla extract

½ cup almond milk (any milk will work)

3 cups old-fashioned oats (gluten-free)

1 tbsp baking powder

1 tsp cinnamon

¼ tsp salt

¼ cup Lily’s chocolate chips (sweetened with Stevia)

Directions

1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
2. Place almond butter in microwave for 20-30 seconds.
3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, stevia and almond butter mixture, and eggs, stirring to combine.
4. Add oats, baking powder, cinnamon, salt, and chocolate chips. Stir until just combined.
5. Spoon mixture into muffin cups, filling to the top.
6. Bake for 22-25 minutes. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!

Candisol not approved, PAN & HCL in moderation due to bananas; BIL approved