Sometimes in our house breakfast is more of something I need to check off my “to-do” list rather then a meal. This is why muffins are one of my go-to breakfast items. These muffins are very easy to make and really taste great. I love all the cinnamon flavor mixed with the banana. Not to mention that there is zucchini in them so I feel pretty good about feeding them to my family.
Best of all, they are super cheap to create. Think about it, if you were to go to the store and buy half a dozen muffins from the bakery they would cost you around $4 or $5. This recipe should only cost you about $2 and it makes about 16 muffins.
One thing I do with a recipe for muffins that makes this many is I will freeze whatever I don’t think we will eat in the first two days. Two days is about how long it takes for my kids to consistently eat something before they get sick of it. But if I put the extras in the freezer, the next time my kids want muffins I just pull a few out of the freezer the night before and they are ready to eat the next morning.
Here is how you make breakfast frugal and fast:
The very first thing you do is combine all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, oats) in a separate bowl. I like to use either a whisk or a fork to mix this part.
Next in a separate bowl you combine all the wet ingredients which would be the sugar, yogurt, eggs, oil, vanilla, banana, and zucchini. I also like to mix this step with a fork to make sure everything gets incorporated very well.
Note: I like to make sure I smash the bananas extra good and shred the zucchini on the smallest grater size I have. I don’t like to find big pieces as I’m biting into my muffin.
Now add the wet ingredients to the dry. This time mix the ingredients with a plastic spatula only until everything is combined. If you over mix your muffins they will turn out in weird shapes and have air tunnels throughout it. The batter might be a little lumpy and that’s just right. Hard part is over. Now spoon or scoop the batter into your cupcake tins that have been sprayed with cooking oil.
Pop them in the over for about 15-18 minutes. You are now ready to eat a super moist and flavorful frugal muffin.
Moist banana and zucchini muffins
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup oats
- 1 cup sugar
- 1/2 cup greek yogurt or sour cream
- 2 eggs
- 3/4 cup canola oil
- 2 teaspoons vanilla
- 2 ripe bananas mashed
- 2 cups shredded zucchini
- Pre-heat your oven to 350 degrees and grease your cupcake tins with your favorite baking cooking spray.
- In a large mixing bowl combine flour, baking soda, baking power, salt, cinnamon, and oats. Mix well.
- In a separate mixing bowl combine sugar, yogurt/sour cream, eggs, canola oil, vanilla, bananas, and zucchini. Mix very well.
- Add wet ingredients (sugar mixture) to the flour mixture. Combine using a plastic spatula and mix only until just combined. Batter may be lumpy.
- Fill cupcake tins about 2/3 full with batter. Cook for about 15-18 minutes or until a toothpick or knife is inserted and comes out mostly clean. These are moist muffins so there will be a little muffin on the knife. Let cool in tray for about 5 minutes then remove. Enjoy!
- This recipe has been altered but originally found at iambaker.com where you can find other great recipes.
