Moist, wholesome muffins with zucchini or banana, perfect for quick, nutritious breakfast or snack options.
# What You'll Need:
→ Base Muffin Mix
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup packed 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 Make It:
01 - Set the oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease it.
02 - Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
03 - In a separate bowl, whisk the vegetable oil, eggs, milk, and vanilla extract until fully combined.
04 - Gently fold the wet mixture into the dry ingredients until just blended; avoid overmixing to preserve muffin texture.
05 - Fold in your choice of either grated zucchini (well-drained) or mashed banana. If desired, add nuts or chocolate chips.
06 - Distribute the batter evenly among the prepared muffin cups and optionally sprinkle rolled oats on top.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
09 - Once cooled, place muffins in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw at room temperature or microwave briefly before serving.
