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 often prepare a batch on weekends so my family can grab a quick breakfast throughout the week.
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 family enjoys these muffins as a quick breakfast before school, making hectic mornings smoother.
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 freezer-friendly muffins as a wholesome start to your day, perfect for busy schedules.
Frequently Asked Questions
- → Can I use gluten-free flour in this muffin mix?
Yes, substituting a gluten-free flour blend works well to accommodate dietary needs without sacrificing texture.
- → How do I store these muffins for best freshness?
Store muffins at room temperature for up to 3 days or freeze them for up to 2 months in an airtight container.
- → What are some optional add-ins to enhance flavor?
Chopped walnuts, pecans, or chocolate chips add texture and richness; rolled oats can be sprinkled on top before baking for a crunchy finish.
- → Is it better to use zucchini or banana for the fruit/veggie option?
Both provide moisture and natural sweetness; zucchini offers a mild flavor and added nutrition, while banana adds distinct sweetness and softness.
- → How should I thaw frozen muffins for serving?
Thaw at room temperature or microwave briefly until soft and warm for a quick breakfast option.