Zucchini Nut Baked Oatmeal Cups

Makes 12 individual servings 

Ingredients:

• 1 cup unsweetened applesauce 
• 1 cup shredded zucchini 
• ½ cup skim milk 
• 2 large eggs 
• 2 Tbsp brown sugar 
• 2 Tbsp ground flaxseed 
• 1 tsp vanilla extract 
• 1 tsp baking powder 
• 1 tsp pumpkin pie spice 
• ½ tsp salt 
• 2 cups old fashioned oats 
• ½ cup toasted chopped walnuts 

Directions: 

1. Preheat the oven to 375°F. 
2. Combine all ingredients in a large bowl and mix well. Mixture may be runny.
3. Let sit while you prepare muffin tins so the oats absorb some of the liquid.
4. Spray a 12-cup regular muffin pan with non stick cooking spray, or use cupcake liners and spray each liner.
5. Divide the batter equally between the cups.
6. Bake in pre-heated oven 20-25 minutes or until firm and tops are lightly browned. 
7. Cool pan completely on a wire rack. If you try to remove the individual oatmeals from the pan before they are completely cooled, they will fall apart. 
8. Store in covered container. Freezes great!

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 133
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 31 mg	10 %
Sodium 155 mg	6 %
Potassium 103 mg	3 %
Total Carbohydrate16 g	5 %
Dietary Fiber 3 g	11 %
Sugars 4 g
Protein 5 g	10 %
Vitamin A	2 %
Vitamin C	5 %
Calcium	4 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.