# 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 - OR 1 cup mashed ripe banana (approximately 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 oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly mixed.
03 - In a separate bowl, whisk vegetable oil, eggs, milk, and vanilla extract until fully combined.
04 - Fold wet ingredients into dry ingredients gently until just combined, avoiding overmixing.
05 - Gently fold in either grated zucchini (well-squeezed) or mashed banana. Add optional chopped nuts or chocolate chips if desired.
06 - Divide batter evenly among the 12 muffin cups. 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 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack until completely cooled.
09 - Once cooled, arrange muffins in a single layer on a baking sheet and freeze. Transfer frozen muffins to a freezer bag for long-term storage. Thaw at room temperature or microwave briefly before serving.
