The perfect, lightly-sweetened breakfast on-the-go or snack (vegan and gluten-free)!

Prep time: 15 minutes Cook time: 22 minutes

Great source of… ✓ Carbohydrates ✓ Fiber ✓ Protein ✓ Potassium ✓ Vitamins A, C

Ingredients:

• 1 tbsp ground flaxseed
• 3 tbsp water
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 3 small over-ripe bananas (about 1 cup, mashed)
• 2 small zucchinis (2 cups, grated)
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 3 cups old-fashioned gluten-free oats
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp sea salt

Steps:

1. Preheat oven to 375 degrees F. Spray muffin tin (or two) with cooking spray or line with silicone muffin liners.
2. In a small bowl, add flax and water. Stir and set aside.
3. In a large bowl, mash bananas with a fork. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture. Stir until combine.
4. Add oats, baking powder, cinnamon, salt and add-in's of your choice (see below). Stir until combined.
5. Spoon mixture into muffin cups (fill to top).
6. Bake for 23-28 minutes (or until fork comes out clean). Cool on a wire rack.
7. Once cooled, serve or store in an air-tight container in refrigerator or freezer.

Tips:

• Don't squeeze water out of zucchini.
• You will have extra batter if you only use one muffin tin - make an oatmeal bake!
• Want less sugar? leave out the maple syrup & add extra ripe bananas for natural sweetness!