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 enjoy making these muffins on weekend mornings to have a quick healthy breakfast ready for the week ahead.
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: 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 My family loves these muffins fresh but appreciates having them frozen for busy weekdays when there’s no time to cook.
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: 190 calories, 8 g total fat, 27 g carbohydrates, 3 g protein.
Save 
These freezer-friendly muffins are perfect for busy mornings and keep your weeknutritious and delicious.
Recipe FAQ
- → Can I freeze these muffins without losing freshness?
Yes, these muffins freeze well. After cooling completely, freeze in a single layer on a baking sheet, then store in freezer bags to maintain freshness.
- → How do zucchini and banana affect the texture?
Zucchini provides moistness with subtle veggie flavor, while banana adds natural sweetness and softness, both resulting in tender muffins.
- → Can I substitute dairy milk with non-dairy alternatives?
Absolutely, plant-based milk like almond or oat milk works well without altering the muffins’ texture.
- → What optional add-ins pair best with these flavors?
Chopped nuts like walnuts or pecans add crunch, while chocolate chips contribute sweetness; oats topping adds a pleasant texture contrast.
- → Are these muffins suitable for gluten-free diets?
By swapping all-purpose flour with a gluten-free blend, these muffins can be made gluten-free, maintaining moistness and structure.
- → How long do these muffins keep at room temperature?
They stay fresh at room temperature for up to three days when stored in an airtight container.