Moist, wholesome muffins with zucchini or banana, ideal for quick and nutritious mornings, freeze-friendly and easy.
# What You'll 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
→ Optional Fruit or Vegetable Option
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 Steps:
01 - Preheat the 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 thoroughly combined.
04 - Fold the wet ingredients into the dry mixture gently until just blended to avoid overmixing.
05 - Carefully fold in either grated zucchini (squeezed dry) or mashed banana. Add optional nuts or chocolate chips if desired.
06 - Divide batter evenly among muffin cups and sprinkle rolled oats on top if using.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Once cooled, arrange muffins in a single layer on a baking sheet and freeze. Transfer to a freezer bag for storage. Thaw at room temperature or microwave briefly before serving.
