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 have found these muffins to be a lifesaver on hectic mornings when I need a quick and healthy breakfast option.
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 Serving these muffins warm with a smear of nut butter has become a cherished family morning tradition.
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.
Pin It 
These freezer-friendly muffins are a perfect grab-and-go breakfast that you can prepare ahead of time with ease.
Recipe FAQs
- → Can I use gluten-free flour for these muffins?
Yes, substituting with a gluten-free flour blend works well. Adjust baking time slightly if needed.
- → How do I prevent the muffins from becoming soggy after freezing?
Cool muffins completely before freezing in a single layer. Thaw at room temperature or microwave briefly to enjoy fresh texture.
- → Can I substitute the oil with another fat?
Vegetable or melted coconut oil works best, but melted butter can also be used for a richer flavor.
- → Are there any tips for adding nuts or chocolate chips?
Fold in chopped nuts or chocolate chips gently after combining wet and dry ingredients to distribute evenly without overmixing.
- → What is the best way to prepare zucchini for the batter?
Grate the zucchini and squeeze out excess moisture to avoid watery muffins and maintain the right texture.
- → Can I add other fruits or flavors?
Yes, blueberries or shredded coconut enhance flavor nicely; fold them in gently before baking.