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Lemon Blueberry Zucchini Baked Oatmeal Cups (gluten-free, dairy-free, vegan options)

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 oatmeal cups
Calories 123 kcal

Ingredients

  • 2 tbsp butter, melted (or coconut oil/dairy-free butter alternative)
  • 1/4 cup white sugar (or coconut sugar)
  • 1/2 cup applesauce
  • 2 tsp vanilla
  • 2 tbsp lemon juice
  • zest of 2 lemons
  • 2 eggs
  • 1 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 2 cups rolled oats (certified gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup zucchini, shredded (patted dry)
  • 1 cup fresh blueberries

Instructions

  1. To prepare, preheat your oven to 350 and spray a muffin tin with non-stick spray.

  2. To a large mixing bowl, add your butter, white sugar, and applesauce and whisk them together till smooth. Next, add the vanilla, lemon juice, lemon zest, and eggs and whisk again. While whisking, slowly add your milk to your wet ingredients till everything is well combined.

  3. To the same bowl, add your oats, baking powder and salt and stir together till combined. Add your zucchini and blueberries and fold them into your batter.

  4. Fill each muffin tin full to the top with your oatmeal batter. Bake in the oven for 18-22 minutes, or till the top is fluffy and a toothpick inserted comes out clean.

Recipe Notes

Stored in an airtight container in the fridge, these last about a week.