Say hello to these delicious chocolate chip zucchini oatmeal cups made with brown butter. You get your veggies in while enjoying a delicious breakfast, snack, or dessert!
The Healthiest Snack Recipe
What makes a good healthy snack? Snacks that are nutrient packed, but also delicious! These brown butter chocolate chip zucchini cups are both of those things! Here’s what makes these oatmeal cups so healthy:
- veggies: it’s in the title! These oatmeal cups are made with shredded zucchini. You will be having vegetables for breakfast or a snack, but you won’t be able to tell!
- whole grains: this recipe only calls for 100% whole grains.
- fiber: because they’re made with rolled oats, these little guys have a whopping 3g fiber/muffin!
- protein-packed: these little oatmeal cups have 5g of fiber per cup. This makes them an excellent snack or breakfast.
How to Make these Oatmeal Cups
- Shred the zucchini: The most time consuming part of this recipe is shredding the zucchini. You can use a cheese grater or your food processor for quick shredding! We like to use the largest or second largest size grater so there are chunks of zucchini in the cup.
- Remove moisture from the zucchini: You don’t want your oatmeal cups to be soggy, so be sure to remove the moisture from your zucchini after you shred it. To do this you place the shredded zucchini in a paper towel or tea towel and squeeze until most of the moisture is gone.
- Make your brown butter: the brown butter in this recipe adds a delicious nutty flavor! Heat a non-stick skillet over medium/high heat and place butter in the pan until it turns a dark chestnut color. Remove from heat.
- Combine the ingredients: Add all of the ingredients to a large mixing bowl and mix until combined!
- Bake em’ up: Carefully scoop the batter into a greased muffin tin (about 3/4 of the way full). Bake your oatmeal cups until they are golden brown on the top!
- Enjoy your snack: Remove the cups from the oven and let them cool before you enjoy a tasty cup!
brown butter tips
Brown butter may be one of the best things ever created by the butter gods. here are a couple of tips when making brown butter!
- Use unsalted butter! Unsalted butter bubbles less and allows you focus on the color of the butter.
- A non-stick pan is best for making brown butter. You want a pan that is stainless steel or aluminum so you can remove the pan from heat when it turns brown. You want the pan to be any color but black so you know when it browns.
- If your brown butter burns, have no fear! Just pour it through a sieve so the burnt pieces are removed.
Quick Q & A
Can I use regular butter in these oatmeal cups?
Yes! You can use melted regular butter or even coconut oil in these oatmeal cups.
Can I add protein powder?
Feel free to add a couple of tablespoons of protein powder to these cups. Just keep in mind you may have to add about 1/4 cup of extra almond milk.
How do I make these lower in fat?
To make these oatmeal cups lower in fat, omit the brown butter. Assess how wet your batter is and add a splash more almond milk if it feels too thick.
Can I make these vegan?
We have not tried to make these vegan personally, but we suggest swapping the 2 farm eggs for flax eggs and substituting the butter for coconut oil.
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days. Alternatively, you can store them on the countertop in an airtight container for around 2 days.
Always let your oatmeal cups or baked goods fully cool before transferring into their storage container.
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini, liquid removed (~1 medium zucchini)
- 1/2 cup mini chocolate chips
- 3 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 cup milk, any kind
- 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 3/4 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.
Serving Size: 1/12 Calories: 183 Sugar: 8 Sodium: 68 Fat: 8 Carbohydrates: 22 Fiber: 3 Protein: 5
Author: Lee FunkeCategory: SnackMethod: OvenCuisine: American
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!