Save to Pinterest Moist, wholesome muffins perfect for busy mornings, featuring your choice of zucchini or banana. These muffins freeze beautifully and make a nutritious, grab-and-go breakfast.
I love making these muffins on the weekend so I have a quick breakfast ready all week long.
Ingredients
- Base Muffin Mix: 1 1/2 cups (180 g) all-purpose flour, 1/2 cup (100 g) brown sugar, 1/4 cup (50 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon
- Wet Ingredients: 1/2 cup (120 ml) vegetable oil or melted coconut oil, 2 large eggs, 1/4 cup (60 ml) milk (dairy or non-dairy), 1 tsp vanilla extract
- Fruit Veggie Option (choose one): 1 cup (120 g) grated zucchini squeezed dry OR 1 cup (240 g) mashed ripe banana (about 2 medium bananas)
- Optional Add-ins: 1/2 cup (60 g) chopped walnuts or pecans, 1/2 cup (90 g) chocolate chips, 1/2 cup (50 g) rolled oats (for topping)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Step 2:
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Step 3:
- In a separate bowl, whisk oil, eggs, milk, and vanilla extract until well combined.
- Step 4:
- Fold the wet ingredients into the dry ingredients until just mixed—do not overmix.
- Step 5:
- Gently fold in your choice of grated zucchini (squeezed dry) or mashed banana. Add optional nuts or chocolate chips if desired.
- Step 6:
- Divide the batter evenly among the muffin cups. Sprinkle with oats if using.
- Step 7:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9:
- Once cooled, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag. To serve, thaw at room temperature or microwave briefly.
Save to Pinterest My kids love having these muffins ready in the freezer; it makes rushed mornings so much easier.
Required Tools
Mixing bowls, whisk, box grater (if using zucchini), muffin tin, paper liners or nonstick spray, cooling rack
Allergen Information
Contains eggs, wheat (gluten), and optional nuts. May contain dairy if using regular milk or chocolate chips. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 190 per muffin, Total Fat: 8 g, Carbohydrates: 27 g, Protein: 3 g
Save to Pinterest These muffins are a perfect make-ahead breakfast; just grab one from the freezer and enjoy the convenience.
Recipe FAQs
- → Can I use gluten-free flour?
Yes, substitute with a gluten-free flour blend to keep the same texture and moisture.
- → How do I store these muffins in the freezer?
Freeze muffins in a single layer on a baking sheet first, then transfer to a freezer bag to maintain freshness.
- → Can I add nuts or chocolate chips?
Absolutely, chopped walnuts, pecans, or chocolate chips add extra flavor and texture.
- → Which fruit or vegetable is best for moisture?
Both grated zucchini and mashed banana provide moistness; choose based on your preferred flavor.
- → What is the best way to reheat frozen muffins?
Thaw at room temperature or microwave briefly for a warm, soft texture.