Pin 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 first made these muffins on a hectic weekday and loved how easily they kept me fueled all morning.
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
- FruitVeggie 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 My family loves grabbing one of these muffins before school; it's become a morning favorite.
Notes
Add a handful of blueberries or shredded coconut for extra flavor. Serve warm with a smear of nut butter for extra protein.
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.
Pin 
These muffins offer a simple way to prepare ahead and enjoy a healthy breakfast anytime.
Recipe Q&A
- → Can I use gluten-free flour for these muffins?
Yes, substituting with a gluten-free flour blend works well, maintaining a similar texture and taste.
- → Which ingredient works better, zucchini or banana?
Both add moisture and natural sweetness; zucchini offers subtle vegetables notes, while banana enhances sweetness and softness.
- → How should I store these muffins long-term?
Freeze in a single layer on a baking sheet, then transfer to a sealed bag to keep them fresh up to 2 months.
- → Can I add nuts or chocolate chips?
Absolutely, chopped walnuts, pecans, or chocolate chips add texture and extra flavor to the muffins.
- → What’s the best way to reheat frozen muffins?
Thaw at room temperature or microwave briefly for warm, soft muffins ready to enjoy.
- → Are these muffins suitable for a quick breakfast?
Yes, their moist texture and balanced ingredients make them an ideal, nutritious grab-and-go option.