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 for busy mornings—they stay moist and delicious even after freezing.
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 on hectic mornings, and the kids love adding chocolate chips as a special treat.
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
Save 
These freezer-friendly muffins make mornings easier while keeping breakfast tasty and nutritious.
Recipe Q&A
- → Can I use gluten-free flour substitutes?
Yes, gluten-free flour blends can replace all-purpose flour for a gluten-free version without compromising texture.
- → What fruits or veggies work in these muffins?
Grated zucchini or mashed ripe banana are suggested, but blueberries or shredded coconut can be added for extra flavor.
- → How do I store these muffins for best freshness?
Store at room temperature up to 3 days or freeze them in an airtight bag for up to 2 months.
- → Are there optional mix-ins to vary the flavor?
Yes, adding chopped walnuts, pecans, or chocolate chips can enhance texture and taste.
- → What is the best way to reheat frozen muffins?
Thaw at room temperature or microwave briefly to enjoy a warm and moist muffin.