Pin It 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 weekends so I have quick breakfasts ready throughout the busy week.
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.
Pin It Making these muffins always brings my family together in the kitchen sharing tips and tasting the fresh batch warm from the oven.
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 (per muffin)
Calories: 190, Total Fat: 8 g, Carbohydrates: 27 g, Protein: 3 g
Pin It These freezer-friendly muffins truly make busy mornings easier without sacrificing taste or nutrition.
Recipe Questions & Answers
- → Can I use alternative flours for these muffins?
Yes, substituting with a gluten-free flour blend works well, maintaining texture and moisture.
- → How do zucchini and banana change the flavor?
Zucchini adds a mild, fresh note without overpowering sweetness, while banana offers natural sweetness and a moist texture.
- → What’s the best way to store these muffins?
Store at room temperature up to 3 days or freeze for up to 2 months to retain freshness.
- → Can nuts or chocolate chips be omitted?
Yes, both are optional additions that enhance flavor and texture but can be left out for simpler results.
- → What is the ideal baking temperature and time?
Baking at 350°F (175°C) for 18–22 minutes ensures a moist crumb and fully cooked centers.