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 have always relied on these muffins for quick breakfasts. They are simple to make and loved by everyone in the family.
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
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients:
- In a separate bowl, whisk oil, eggs, milk, and vanilla extract until well combined.
- Combine Mixtures:
- Fold the wet ingredients into the dry ingredients until just mixed do not overmix.
- Add Fruit or Veggie:
- Gently fold in your choice of grated zucchini (squeezed dry) or mashed banana. Add optional nuts or chocolate chips if desired.
- Portion Batter:
- Divide the batter evenly among the muffin cups. Sprinkle with oats if using.
- Bake:
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
- Freeze:
- 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 enjoys these muffins every weekend as a cozy breakfast treat together.
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
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These muffins are a versatile and convenient option perfect for any busy morning. Enjoy customizing them with your favorite fruits or nuts.
Recipe FAQs
- → Can I use gluten-free flour alternatives?
Yes, substituting a gluten-free flour blend works well without affecting the texture significantly.
- → How do I store these muffins to maintain freshness?
Keep them at room temperature for up to 3 days or freeze for up to 2 months in an airtight container.
- → What are some popular add-ins?
Chopped walnuts, pecans, chocolate chips, or rolled oats make excellent additions for extra flavor and texture.
- → Can I substitute the oil with other fats?
Vegetable oil or melted coconut oil are recommended, but melted butter can also be used for a richer taste.
- → Is it possible to make these muffins dairy-free?
Yes, using non-dairy milk alternatives keeps the muffins dairy-free without sacrificing moisture.