Freezer-Friendly Breakfast Muffins

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 have made these muffins many times and love how versatile they are. They keep my mornings hassle-free and my family happy.

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 Pin

My family loves enjoying these muffins on busy school mornings and weekends alike, making breakfast stress-free and tasty.

Notes

For gluten-free muffins, substitute a gluten-free flour blend. 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.

Save Pin

These freezer-friendly muffins provide a healthy, time-saving breakfast option perfect for any morning.

Cooking Questions & Answers

→ Can I use gluten-free flour instead of all-purpose flour?

Yes, a gluten-free flour blend can be substituted to make these muffins gluten-free without altering the method.

→ How do zucchini and banana affect the texture?

Zucchini adds a subtle moisture and slight earthiness, while banana contributes natural sweetness and softness.

→ Are there suggested mix-in options for variety?

Chopped walnuts, pecans, or chocolate chips can be folded in for added texture and flavor.

→ What is the best way to freeze and thaw these muffins?

Freeze muffins in a single layer on a sheet, then transfer to bags. Thaw at room temperature or microwave briefly before serving.

→ Can dairy-free milk be used in the batter?

Yes, both dairy and non-dairy milk options work well without impacting the final texture.