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 love making these muffins ahead of time so I always have a quick breakfast option during hectic mornings.
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 (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.
Save My family enjoys these muffins warm with a smear of nut butter making breakfast a cozy moment.
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
Per muffin: Calories 190, Total Fat 8 g, Carbohydrates 27 g, Protein 3 g
Save 
These muffins combine convenience and nutrition making them my go-to breakfast for busy days.
Recipe FAQs
- → Can I use gluten-free flour instead of all-purpose flour?
Yes, substituting a gluten-free flour blend works well and keeps the muffins tender and moist.
- → What’s the best way to ensure zucchini doesn’t make the batter too wet?
Be sure to squeeze out excess moisture from the grated zucchini before folding it into the batter.
- → How long do these muffins keep in the freezer?
Stored properly, they remain fresh for up to two months in the freezer.
- → Can I add nuts or chocolate chips to the batter?
Yes, chopped walnuts, pecans, or chocolate chips can be folded in for extra flavor and texture.
- → How should I thaw the frozen muffins for best texture?
Thaw at room temperature or microwave briefly to maintain moistness and softness.
- → Are these muffins suitable for a vegetarian diet?
Yes, the ingredients are vegetarian-friendly as they include eggs and dairy options without meat products.