Save 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 enjoy making these muffins when my mornings are hectic because they save me time and keep the family happy and energized.
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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: 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)
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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 These muffins always bring smiles to my family’s faces during busy weekday mornings.
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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
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Enjoy these versatile muffins warm or frozen for a quick wholesome snack anytime.
Recipe Questions & Answers
- → Can I substitute ingredients for gluten-free options?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make these suitable for gluten-free diets.
- → How do I ensure the zucchini isn't too wet?
After grating, squeeze the zucchini with a clean towel or paper towels to remove excess moisture, preventing soggy muffins.
- → What storage method keeps muffins fresh?
Cool muffins completely before freezing in a single layer on a baking sheet, then transfer to a freezer bag for up to two months.
- → Can I add nuts or chocolate chips?
Yes, adding chopped walnuts, pecans, or chocolate chips enhances texture and flavor without altering preparation time.
- → What is the best way to thaw the frozen muffins?
Thaw at room temperature or microwave briefly for a warm, fresh taste and soft texture.
