Wholesome muffins with zucchini or banana, ideal for quick, nutritious mornings and convenient freezing.
# What You Need:
→ Base Muffin Mix
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup brown sugar
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
→ Wet Ingredients
08 - 1/2 cup vegetable oil or melted coconut oil
09 - 2 large eggs
10 - 1/4 cup milk (dairy or non-dairy)
11 - 1 teaspoon vanilla extract
→ Fruit or Vegetable Option
12 - 1 cup grated zucchini, squeezed dry
13 - 1 cup mashed ripe banana (about 2 medium bananas)
→ Optional Add-ins
14 - 1/2 cup chopped walnuts or pecans
15 - 1/2 cup chocolate chips
16 - 1/2 cup rolled oats (for topping)
# How-To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
03 - In a separate bowl, whisk vegetable oil, eggs, milk, and vanilla extract until fully combined.
04 - Fold wet ingredients into dry ingredients until just combined, avoiding overmixing to retain moisture.
05 - Gently fold in your choice of grated zucchini, squeezed dry, or mashed banana. Add optional nuts or chocolate chips if desired.
06 - Divide batter evenly among muffin cups. Sprinkle rolled oats on top if using.
07 - Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
08 - Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
09 - Once cooled, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag. Thaw at room temperature or microwave briefly before serving.
