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 first made these muffins to have a quick and healthy start on hectic mornings and they've become a family favorite ever since.
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 Our family gathers every weekend to bake these muffins, filling the kitchen with a warm and inviting aroma that's become a beloved 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, Total Fat: 8 g, Carbohydrates: 27 g, Protein: 3 g per muffin
Pin It Enjoy these moist, freezer-friendly muffins any time for a quick and satisfying breakfast.
Questions & Answers
- → How do I store these muffins for freezing?
Allow muffins to cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. This prevents sticking and maintains freshness.
- → Can I substitute the zucchini with another vegetable?
While zucchini adds moisture, mashed banana is a great alternative. Other moist vegetables may affect texture and flavor.
- → What variations can I add for extra flavor?
Try adding chopped nuts, chocolate chips, blueberries, or shredded coconut to enhance texture and taste.
- → Are these muffins suitable for a vegetarian diet?
Yes, the muffins use eggs and dairy but contain no meat products, fitting vegetarian guidelines.
- → How do I reheat the muffins after freezing?
Thaw at room temperature or microwave briefly until warmed through for a fresh-baked taste.