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 love making these muffins on the weekend so my family has a quick breakfast option during hectic weekday mornings.
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.
Save These muffins have become a staple at family gatherings where everyone enjoys choosing their favorite add-ins.
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
Save Enjoy making these muffins ahead of time for a hassle-free, healthy breakfast option.
Recipe FAQ
- → Can I substitute gluten-free flour?
Yes, a gluten-free flour blend works well to make a gluten-free variation without sacrificing texture.
- → How do I freeze and reheat these muffins?
Freeze muffins in a single layer on a baking sheet, then store in a freezer bag. Thaw at room temperature or microwave briefly before serving.
- → What fruits or vegetables work best in these muffins?
Grated zucchini or mashed ripe banana add moisture and natural sweetness, both work excellently in this mix.
- → Are there recommended add-ins for extra flavor?
Chopped walnuts, pecans, or chocolate chips provide additional texture and flavor; oats on top add a nice crunch.
- → Can I use non-dairy milk instead of regular milk?
Yes, dairy or non-dairy milk options can be used interchangeably without affecting the overall texture.