Freezer-Friendly Breakfast Muffins

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 enjoy making these muffins because they save time on hectic mornings and everyone loves the variety of fruit or veggie options.

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

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

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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.

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

Check price on Amazon

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

Check price on Amazon

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My family loves gathering around the kitchen on weekends to bake these muffins together, creating memories that last.

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.

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Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Enjoy these versatile muffins fresh or frozen for a quick nutritious start any day.

Recipe Q&A

→ How do I keep muffins moist when freezing?

Cool muffins completely before freezing and store them in an airtight container or freezer bag to preserve moisture and prevent freezer burn.

→ Can I substitute ingredients for dietary needs?

Yes, gluten-free flour blends can replace all-purpose flour, and non-dairy milk works well to accommodate dietary preferences.

→ What is the best way to thaw muffins?

Thaw muffins at room temperature or use a brief microwave session to warm them gently before enjoying.

→ Can I add nuts or chocolate chips?

Absolutely! Adding chopped walnuts, pecans, or chocolate chips enhances flavor and texture, making them more indulgent.

→ How do I prevent muffins from overmixing?

Fold wet ingredients into dry just until combined, avoiding vigorous mixing to maintain a tender crumb.