I am always looking for new on-the-go snacks and breakfast items, I especially love muffins for the simple reason that they are easy to grab and they are already in their own wrapper which makes things even easier! I also think muffins and breads are great ways to incorporate some extra fruits and veggies. Zucchini bread has been around forever and I love that as a way to add some veggies into a breakfast or a snack, as well as banana bread.
Adding fruit purees and grated veggies can be one of the easiest way to make baked goods a little healthier. Just because these items have flour in them doesn’t mean they have to be unhealthy. A combination of flour and oats is a good way to add extra whole grains, substituting honey, agave, or unsweetened applesauce can be a good way to cut down on added sugar. Plus the fruit adds healthy natural sweetness to baked goods.
I tend to lean more towards making muffins are they are quicker to grab than a slice of quick bread, but both are near and dear to my heart! Muffins and quick breads are also a great way to use up those sad, wilting fruits and vegetables in your kitchen. Zucchini getting a bit soft? Add it into your quick bread! Bananas past the point of ripe? Mash them up and add them to your batter. Bruised apples getting mushy? Grate them up and add them to your batter. So many great ways to use up fruits and vegetable that otherwise would be no good to eat!
These are a great make ahead breakfast!
So you want to make these muffins now, but you want to eat them later? Perfect these work great in the freezer, freeze them in batches and pull out a batch as needed or you can pull out on muffin at a time and give it a little warm up in the oven or microwave. The oven is my favorite way to heat up individual muffins, because it gives that fresh baked illusion! So if you need to use those fruits and veggies up now, go ahead. We love freezer friendly recipes around here!
No muffin tins around the house?
Make your own! Cut out 4″x 4″ pieces of parchment paper, use a glass slightly smaller than your muffin cups to press the parchment paper down into the cups. Use your hands to crease the paper so it keeps its shape. It may sounds complicated but I promise it’s not, plus they don’t have to be perfect, I really like the rustic look.
Preheat your oven to 350 degrees F, line a muffin tin with liners or grease with cooking spray, set aside. In a large mixing bowl combine the flour, oats, baking soda, baking powder, salt, and cinnamon, whisk to combine.
In a separate bowl combine the oil, honey, egg, milk, and mashed bananas., whisk to combine. Combine the wet and dry ingredients and whisk until completely combined. Gently fold in the grated apple.
Fill your prepared muffin tin 3/4 of the way full, top with oats before baking if you would like them as a garnish. Bake at 350 for 18-20 minutes or until they are firm and a toothpick inserted comes out clean! Allow to coo slightly before serving, keep leftovers in an airtight container for up to 5 days. This make 2 dozen muffins.
- Muffin Tin
- 1 1/2 cups Flour
- 1/2 cup Old fashioned oats, extra for garnish if desired
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 tsp Ground cinnamon
- 3 tbsp Vegetable or canola oil
- 1/2 cup Agave or honey
- 1 Egg
- 1/2 cup Milk
- 2 Bananas, mashed
- 1 Medium Apple, peeled and grated
- Preheat oven to 350 degrees, grease a muffin tin with cooking spray or line with liners, set aside.
- Combine the flour, oats, baking powder, baking soda, salt, and cinnamon, mix to combine,
- In a separate bowl, whisk together the oil, honey, egg, milk, and mashed bananas.
- Combine the wet and dry ingredients together, mix until combined. Fold in the grated apples.
- Fill your prepared muffin tin 3/4 of the way full, until all of the batter has been used. Sprinkle with oats for a garnish if desired.
- Bake for 20 minutes, until set and a toothpick inserted comes out clean. Allow to cool before serving.