Brown Butter Chocolate Chip Zucchini Oatmeal Cups
These chocolate chip zucchini oatmeal cups are wholesome, nutritious, and delicious. Get your veggies in while enjoying a delicious breakfast, snack, or dessert!
Servings: 12
Ingredients
Dry
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini liquid removed (~1 medium zucchini)
- ½ cup mini chocolate chips
Wet
- 3 tablespoons unsalted butter
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 cup milk any kind
Instructions
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray. Alternatively, you can line the tin with muffin liners.
- Next, place dry ingredients into a large bowl and mix to combine. Set aside.
- Next, place butter in a small saucepan. Turn heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off let sit in the pan until all butter has browned.
- Add browned butter into the dry ingredients along with the rest of the wet ingredients.
- Mix to combine and then transfer the batter into the muffin tin. Each muffin should be about ¾ of the way full.
- Bake at 350ºF for 20-23 minutes.
- Let cool for 5 minutes before transferring to a cooling rack to fully cool.
Notes
-
- Storage: Once oatmeal cups are completely cool, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Brown Butter Tips: A stainless steel or aluminum non-stick pan is best for making brown butter. Make sure the pan is a light color so you can see when the butter browns. If your brown butter burns, have no fear! Just pour it through a sieve to remove the burnt pieces.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Fiber: 3g | Sugar: 8g