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 often make these muffins on Sunday nights so my family can enjoy quick breakfasts all week long without compromising on nutrition or flavor.
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 My kids love grabbing these muffins before school and sharing which add ins they chose that day.
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 These freezer friendly muffins are a perfect make ahead breakfast option to simplify your busy mornings.
Questions & Answers
- → Can I use gluten-free flour instead of all-purpose?
Yes, substituting a gluten-free flour blend works well to make these muffins gluten-free without compromising texture.
- → How long do these muffins keep frozen?
Stored in a freezer bag, they stay fresh for up to 2 months, making them convenient for meal prep.
- → What is the best way to thaw frozen muffins?
Simply thaw at room temperature or microwave briefly until warm and soft before enjoying.
- → Can I customize the mix-ins?
Absolutely! Chopped nuts, chocolate chips, or rolled oats as a topping can be added to enhance flavor and texture.
- → Are these muffins suitable for a vegetarian diet?
Yes, the ingredients are vegetarian-friendly, containing no meat products.
- → Can I use dairy-free milk alternatives here?
Yes, any dairy or non-dairy milk works well to keep the batter moist and tender.