# What You’ll 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 - 1 cup mashed ripe banana (about 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 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease.
02 - Whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
03 - In a separate bowl, combine vegetable oil or melted coconut oil, eggs, milk, and vanilla extract until smooth.
04 - Fold wet ingredients into dry ingredients gently until just combined, avoiding overmixing.
05 - Fold in either grated zucchini or mashed banana. Optionally include nuts or chocolate chips as desired.
06 - Distribute batter evenly into prepared muffin cups. Sprinkle oats on top if using.
07 - Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Freeze muffins in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature or warm briefly to serve.
