Posts

Caramelized Banana Oat Muffins

By Polly Conner

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

I love making muffins.

Maybe it’s because my figure somewhat represents one at the current time (i.e. 7.5 months pregnant) but for some reason I’ve been wanting muffins in the morning–and afternoon. OK maybe I had 2 for dinner the night as well. No regrets either.

Call me a muffin snob but I want a recipe that will actually keep me full. I hate puttering out on energy at about 10am so I gravitate towards hearty recipes like our zucchini flaxseed muffins or chocolate banana muffins.

I’m always on the hunt for new muffin recipes so when I saw this caramelized banana oat muffin recipe on Pinch of Yum, I pounced on it as quick as a two year old does when his toy is in the hands of another child. Or maybe just my two year old. I digress.

I tweaked and subbed a few ingredients here and there and came out with a recipe that I for sure plan on making again.

Here’s how it all went down… (recipe at the bottom of the post).

Rise and shine. Muffin making time.

The first step to this recipe is to caramelize the bananas. As with most things in my life, my children wanted to be right in the middle of whatever I may be doing. So here we are–in all of our morning glory–me in my husbands shirt because I hardly have any that actually fit me (thank you baby bump).

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

This actually turned out to be a great task for little hands. I sliced 4 bananas about 1/2 inch thick and my little helpers placed them on a foiled and greased baking sheet.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

After baking them at 400 for about 15 minutes, they looked like this.

I mean, gross right? Not quite the image of the beautifully caramelized bananas that I was envisioning. Regardless, I persevered through the recipe.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Next, it was time to make the oat flour.

Don’t be intimidated by this at all. Oat flour can simply be made in the food processor. I use the same technique for our oatmeal pancakes all of the time. Just dump them in and grind them up! It will end up yielding about 3/4 cup but that is totally fine. Don’t add any more!
These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Now, in a large bowl mix together all of your dry ingredients minus the pecans (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg).

Then, you guessed it, in another bowl mix together all of your wet ingredients minus the bananas (half and half, yogurt, eggs, melted butter, maple syrup, vanilla). 

Make a “well” in the middle of your dry ingredients and pour your wet ingredients into the well. Stir until they are just mixed together (probably about 15 times). Now fold in your mashed bananas and pecans. Stir just a few more times.

Fill your muffin cups up about 3/4 full with this goodness. It’s worth mentioning that I highly recommend using silicone muffin cups. I’ve hardly ever had problems with my muffins sticking to them and I find they are much easier to clean than a pan. Just sayin. Here is an iphone shot of mine before they went into the oven.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

You can probably see that there is a topping sprinkled on top of the batter. I think this yummy topping is what makes this muffin extra special. It’s super easy to whip up. Combine some oats, maple syrup and butter and you are in business.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Time to bake!

A 400 degree oven and about 15 minutes should do the trick. Just keep them in there until the tops start to brown and the muffins push back a bit when you gently touch the top.

Let them cool a few minutes before removing them from the pan.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Then fend off your children as you attempt to take pictures of the final product. Oh wait, that’s just me. #FoodBloggerProblems.
These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Make sure to check out all of our other muffin recipes we have in our recipe index. You shall not be disappointed in what you may find.

Happy muffin making!
Print

Caramelized Banana Oat Muffins

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

A delicious twist on the typical banana muffin recipe. These muffins have just the right balance of sweetness, heartiness and nutrition for a delicious, healthy breakfast. Freezer friendly too!


Ingredients

  • 4 bananas, peeled and sliced (NOT overly ripe)
  • 1 cup oats, pulsed through a food processor until coarse flour forms
  • ¼ cup whole wheat flour
  • 2 tablespoons ground flax seed (can sub wheat flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt
  • 2 eggs
  • 5 tablespoons melted butter
  • 23 tablespoons raw honey or real maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts
  • For The Topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon raw honey or real maple syrup

Instructions

  1. Preheat the oven to 400 degrees.
  2. Slice the bananas into rounds about 1/2 inch thick.
  3. After lining a baking sheet with aluminum foil, spray generously with nonstick cooking spray and place the bananas on the baking sheet.
  4. Bake bananas for about 10-15 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside.
  5. Transfer bananas to a bowl and give them a good smash.
  6. Break down the oats in a food processor until a flour-like meal is formed. (This took about 45 seconds for me.)
  7. Combine all the dry ingredients (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg) in a large bowl. Stir to combine.
  8. In a separate bowl, whisk the half and half, yogurt, eggs, melted butter, vanilla, and honey until smooth.
  9. Make a well in the dry ingredients and add the wet to the dry.
  10. Stir around the bowl until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency).
  11. Fold the caramelized bananas and pecans into the mixture, stirring just a few more times.
  12. Transfer the batter to muffin cups. If you’re using a pan, make sure to grease it well.
  13. Mix the topping ingredients together and spoon over the muffins.
  14. Bake for 13-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Once cool, place in freezer safe bag or container for up to 3 months.

To Prepare:
Remove desired number of muffins from freezer. Let thaw in refrigerator overnight or warm slightly in the microwave.

(Healthy and Delicious!) Pumpkin Muffins With a Crumble Topping

By Polly Conner
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

I have a new addition to my favorite fall recipes. These pumpkin muffins are soooo good. I wish I would have doubled the recipe to have some to freeze and eat later. They are going fast around these parts. The muffins are hearty, flavorful, packed with nutrition, and fall tastes. Simply wonderful.

To be honest, I wasn’t even planning on blogging about these. Since we already have a few pumpkin muffin recipes (Banana Pumpkin Muffins & Pumpkin Chocolate Chip Muffins), I wasn’t looking for another one to add to the blog. However, after I tried it I told Rachel that it was too good not to share.

When I stumbled on the recipe I saw that it had lots of healthy ingredients like wheat flour, oats, a whole can of pumpkin, and coconut oil. I ended up subbing 1/4 of my wheat flour with ground flax seed. (Why eat flax seed?) I also ended up making some other substitutions based on what I had in my spice cabinet. The end result? I said it already, simply wonderful.

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

And just in case you need a little more convincing that these muffins are a bit coveted around our house, I have photographic evidence. I had a “helper” when staging the photo of these muffins. Those little hands were all too eager to get one in their possession.

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

The only thing I might do differently with my next batch is double the crumble topping. But that’s probably because I have a sweet tooth. Other than that, this recipe is going AS IS in the regular rotation.

Print

Pumpkin Muffins with Crumble Topping

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 muffins 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future–you’ll want lots!


Ingredients

Muffin Batter:

  • 1½ cups whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup oats (quick oats work fine)
  • 3 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups pumpkin puree (1 can of pure pumpkin)
  • 1 cup sugar (preferably unrefined/raw)
  • ⅔ cup oil (preferably avocado oil or melted coconut oil)
  • ½ cup applesauce
  • 3 eggs
  • 1 tsp vanilla

Crumble Topping:

  • 2 tablespoons butter, softened
  • ¼ cup brown sugar
  • 1/4 cup oats
  • 2 tablespoons whole wheat flour

Instructions

Make It Now:

  1. Preheat oven to 350°F. Grease or line 18 muffin cups with paper liners. Also could use mini muffins or square muffin tins for mini-bread loaves.
  2. Combine the flour, oats, spices, baking soda, baking powder, and salt together in a bowl.
  3. Whisk pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
  4. Stir flour mixture into pumpkin mixture; mix well.
  5. To make the crumble topping, mix brown sugar with butter in a bowl until creamy and smooth. Mix in oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until topping is crumbly.
  6. Pour the batter into the prepared muffin tins until about 2/3 full. Sprinkle each muffin with crumble topping.
  7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. To check for doneness, insert a tooth pick and if it comes out clean then muffins are done. (Freezing instructions begin here.)

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and store for up to 3 months. 

Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.

Want more pumpkin recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

collage image of top 10 pumpkin recipes

Whole Wheat Banana Chocolate Chip Muffins {Freezer Meal}

By Polly Conner

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

These healthy, whole wheat banana chocolate chip muffins are YUMMO. Seriously. Don’t let the whole wheat factor make you think they are going to be compromised. The mini chocolate chips will take care of your taste buds while the other parts of your body will be thanking you for the healthy ingredients. Ages 1-31 in my family liked them and I think yours will too.

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

Don’t forget to double the batch and freeze some for future mornings! I have found that these banana chocolate chip muffins make a great on-the-go snack. My kids even had them for dinner the other night when we were out at the pool and needed something quick and on-the-go!

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

Do yourself a favor and pin this recipe!

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips. Here are some other muffin recipes in our index if you’re interested!

 

Print

Whole Wheat Banana Chocolate Chip Muffins

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 12 regular-sized muffins 1x

Description

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.


Ingredients

  • 1.5 cups whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1/3 cup pure maple syrup
  • 2 very ripe bananas, peeled (the riper they are, the sweeter they’ll be)
  • 1/2 cup mini chocolate chips OR dark chocolate chips
  • ½ cup chopped walnuts (optional) Why eat walnuts?

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper or silicone liners and set aside.
  2. In a large bowl whisk together the flour, baking soda, salt, and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. As best you can, mix with a fork until it just comes together. Set aside.
  3. In a small bowl mash the two bananas together.
  4. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups).
  5. Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as stated in directions. Let cool completely. Once cooled, put muffins in a freezer safe bag or container. Store in freezer for up to 3 months.

To Prepare:
Remove desired amount of muffins from the freezer and warm slightly in the microwave before serving.

Coconut Flour Pumpkin Muffins Recipe (GF) {Freezer Meal}

By Rachel Tiemeyer
These hearty, delicious muffins are gluten free and packed with ingredients that you can feel good about eating.

Republished and updated from September 2012

You may be wondering what the heck coconut flour is and why I would bother baking muffins with it. First off, these Coconut Flour Pumpkin Muffins are worth making simply because they are so good. Even my health-food-craze-resistant husband admitted such. But, beyond the delightful slightly coconutty taste and moist texture, lies some other key reasons to consider giving coconut flour a glance.

Why the Gluten Problems?

I’m becoming more and more convinced that we eat waaaay too much of the same thing.

I know, I know. Michael Pollan actually said that first. Or maybe he was just heard by the masses first. Pollan’s point is that when we’re eating processed foods, all we’re eating is corn and more corn and more corn. But, I’m not just talking about processed foods. I think even families like ours who are trying to eat a real food diet consume too much of the same thing–namely wheat.

I’ve been wondering why it is that we’ve got skyrocketing numbers of children and adults alike with gluten allergies and intolerances now. I’m no expert, but could the gluten problems today be because we consume far too much wheat? Maybe our bodies aren’t made to tolerate it in the mass quantities that we consume it.  My own family’s diet is certainly focused around gluten-rich foods, whether it’s bread, pasta, pancakes, pizza, or a baked good.

Now don’t get me wrong. I’m not tossing good old whole wheat out the window. I think there is nutritional value to be found there. But, because I’m convinced we need wider variety in our diet, I’ve been experimenting with baking with different types of flours lately.

Why I Love Coconut Flour

Let me tell you why coconut flour is my newest obsession. It’s high in fiber, high in protein, low in carbohydrates, and gluten-free. I was skeptical that it would bake up nicely, but it worked wonderfully in this Coconut Flour Pumpkin Muffin recipe I devised. Although slightly denser than a regular muffin, it still had a nice texture and great flavor.

Perhaps I should warn you. When you first go to buy coconut flour in the natural food section, you’ll have a little sticker shock. But, the price isn’t as bad as it seems at first glance. That’s because you only need a 1/2 cup of coconut flour to produce 12 muffins. A typical wheat muffin recipe would require at least 1 and 1/2 cups.

These hearty, delicious muffins are gluten free and packed with ingredients that you can feel good about eating.

Now, on to my family’s newest favorite pumpkin muffin recipe…complete without gluten!

Print

Coconut Flour Pumpkin Chocolate Chip Muffins (GF)

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These fall-flavored muffins are high in fiber and protein, low in carbs, gluten free and delicious, too! Try a batch and stick some in the freezer for another time.


Ingredients

  • 1/2 cup organic coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1/3 cup plain organic kefir or yogurt
  • 1/3 cup pure maple syrup
  • 2 tablespoon unsalted butter, melted
  • 1 1/2 teaspoon pure vanilla extract
  • 1/3 cup pumpkin puree
  • 1/2 cup chocolate chips (use gluten-free brand)

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease your 12 cup muffin tin or use muffin cups.
  3. In a small bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
  4. In a large bowl, whisk together the eggs, kefir, maple syrup, butter, vanilla extract, and pumpkin.
  5. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick. (The great thing about coconut flour is that you can’t over mix it!)
  6. Stir in the chocolate chips to the batter. (The batter will be thicker than pancake batter but thinner than peanut butter.)
  7. Divide the batter between the muffin cups.
  8. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. The muffin should spring back when you touch lightly on the top.
  9. Allow to cool in the pan for 5 minutes before serving.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Put muffins in freezer safe bag or container. Freeze for up to 3 months.
To Prepare:
Remove muffins from freezer and thaw overnight in the refrigerator or warm them in microwave.

Whole Wheat Chocolate Banana Muffins {Freezer Meal}

By Rachel Tiemeyer

These Whole Wheat Chocolate Banana Muffins are packed full of nutrition and flavor. Feel good about feeding your family these for a quick breakfast!

Want a muffin recipe that you can feel good about feeding your family for a quick breakfast? Whole Wheat Chocolate Banana Muffins it is!

These chocolatey muffins are packed full of real food nutrition–whole wheat, flaxseed, bananas, pumpkin and more–and contain only a moderate amount of sugar (thanks to the bananas!). As you can see, they are moist, too. My kids line up their little noses at the counter and jump up and down begging for one as soon as they come out of the oven.

Double this Whole Wheat Chocolate Banana Muffins recipe and freeze half of them, too, so you can stretch them out for school snacks or breakfast. According to statistics in my home, if you don’t freeze them, they will be gone within 24-48 hours.

These Whole Wheat Chocolate Banana Muffins are packed full of nutrition and flavor. Feel good about feeding your family these for a quick breakfast!

Happy muffin-making!

Print

Whole Wheat Chocolate Banana Muffins

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12-15 muffins 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Description

These Whole Wheat Chocolate Banana Muffins are packed full of nutrition and flavor. Feel good about feeding your family these for a quick breakfast!


Ingredients

  • 1 1/2 cups whole wheat flour (I prefer white whole wheat)
  • 1/4 cup ground flaxseed (or sub almond meal or wheat germ) Why eat flaxseed?
  • 1/4 cup cocoa powder
  • 1/3 cup organic unrefined sugar (also called sucanat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup smashed ripe bananas
  • 1/2 cup pureed pumpkin or pureed sweet potato
  • 1/3 cup plain yogurt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 5 tablespoons coconut oil, melted (or butter)

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl, whisk together the first 7 ingredients (flour through ground cinnamon).
  3. In another medium-sized bowl, whisk together the next 7 ingredients (bananas through melted coconut oil) until combined.
  4. Add wet mixture to dry ingredients; stir or whisk just until mixed. Do not over mix.
  5. Pour batter into greased muffin tins.
  6. Bake at 350° for about 15 minutes until a wooden pick comes out clean.
  7. Remove from oven and cool muffins on wire rack.

Notes

Freezer Meal Instructions:
To Freeze:
Bake muffins as stated in directions. Place muffins on cookie sheet lined with waxed (or parchment) paper. Flash freeze the muffins long enough to harden them up. Once frozen, transfer them to freezer safe bag or container. Store up to 3 months.
To Prepare:
Take muffins out and let them thaw at room temperature or in the refrigerator. You can also stick them in the microwave for a brief time to warm them up.

These Whole Wheat Chocolate Banana Muffins are packed full of nutrition and flavor. Feel good about feeding your family these for a quick breakfast!

Zucchini Flaxseed Muffins {Freezer Meal}

By Rachel Tiemeyer

These zucchini flaxseed muffins are a great way to include some sneaky nutrition into a kid-favorite muffin!

I’ve made these Zucchini Flaxseed Muffins more times than I can count. Not only are they moist and totally yummy, but they are a great way to include some sneaky nutrition into a kid-favorite. I almost always make two batches, freeze one for later, and then ration them out for breakfast and snacks.

Our cookbook called From Freezer to Table also has a lot of “sneaky nutrition”, whole foods recipes that are perfect for kids and freeze well. Plus, we’ve included killer whole wheat baked goods that your family will love like Avocado Blueberry Muffins, Pumpkin Muffins with Crumble Topping, and Mixed Berry Scones. Take a 60 second peek inside our book here…

Now, before we get to the Zucchini Flaxseed Muffins recipe, let’s look at some health motivation and thrifty tips that I think will motivate you to make these. Shall we?

These freezable Zucchini Flaxseed Muffins are not only moist and totally yummy, but they are a great way to include some sneaky nutrition into a kid-favorite.

#1 – Why Eat Flaxseed?

This is important to answer, because once you do I think you’ll be highly motivated to find ways to ingest it (i.e. by making the muffin recipe below).  Here are just a few of the health benefits listed on www.whfoods.org, which explains them in much further detail:

  • helps reduce inflammation (which can be a significant factor in conditions such as migraine headaches, rheumatoid arthritis, diabetes, asthma, inflammatory bowel disease, etc.
  • protects bone health
  • protects against heart disease, cancer (especially colon, breast, and prostate), and diabetes
  • helps prevent and control high blood pressure
  • rich in beneficial fiber
  • fends off dry eyes

#2 – Time & Food Saving Ideas

This is one of those recipes that is very forgiving and a great way to use up old or frozen fruits and vegetables. Check out some of these ideas I’ve done in the past to save food and time when making these Zucchini Flaxseed Muffins.

  • Grate zucchini or summer squash using a box grater and freeze it in a freezer bag until you’re ready to use it. To defrost, leave on the counter, in the fridge (with a plate under it), or run under warm water while in the freezer bag.
  • Use the leftover pulp in your juicer after juicing! I have been freezing my pulp to use when I’m ready to make muffins like these. It worked beautifully in place of the grated carrots in the recipe. My pulp consisted of carrots, apples, grapes, and spinach! It all went in the blender and no one ever knew the difference. Amazing what you can put in muffins!
  • Throw old bananas in the fridge (lasts about a week longer) or the freezer (lasts about a month or so longer) and use in this recipe when ready.
  • Make a double batch of these and freeze them for healthy and quick breakfasts and lunches. To warm up, microwave for 30 seconds and check on them. Then turn and microwave 15 seconds more at a time until warmed through.

These freezable Zucchini Flaxseed Muffins are not only moist and totally yummy, but they are a great way to include some sneaky nutrition into a kid-favorite.

Now that you’re motivated to kick your health up a notch and save some old food from going bad (I mean, hopefully), let’s get to making some delicious Zucchini Flaxseed Muffins.  Enjoy!

These freezable Zucchini Flaxseed Muffins are not only moist and totally yummy, but they are a great way to include some sneaky nutrition into a kid-favorite.

If you decide to make these in bulk and freeze them, here are the two great ways to store or freeze muffins. I personally like using this 9×13 Glass Baking Dish with a BPA-free TrueFit Lid* (pictured below). If you’re going to buy one freezer storage container, make it this one. You’ll find that a large amount of recipes you make will call for a 9×13 size pan. You’ll realize that having a lid to one of these dishes is a godsend.*affiliate link

These freezable Zucchini Flaxseed Muffins are not only moist and totally yummy, but they are a great way to include some sneaky nutrition into a kid-favorite.

Hey, guess what? If you like this healthy muffin recipe, Polly and I have loads more healthy baked goodies in our Recipe Index.  Check out a few of our freezable favorites like…

Banana Pumpkin Muffins

Chocolate Banana Muffins

Whole Wheat Chocolate Pumpkin Banana Muffins

Blueberry Power Muffins

Print

Zucchini Flaxseed Muffins

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 muffins 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Description

These zucchini flaxseed muffins are a great way to include some sneaky nutrition into a kid-favorite treat. Whole wheat flour, ground flaxseeds, carrots, and bananas are just a few of the key ingredients in these fantastic muffins.


Ingredients

  • 1 cup whole wheat flour (I use the white variety of whole wheat flour)
  • 1/2 cup unbleached white flour
  • ¾ cup ground flaxseed (or you can sub dried coconut)
  • ¾ cup oats (quick or rolled works fine)
  • 1 cup turbinado sugar or brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¾ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup grated zucchini or summer squash
  • 1/2 cup grated carrots
  • 1 ripe banana, smashed
  • 1 c nuts, chopped (optional)

Instructions

  1. In a large bowl, mix together flours, flaxseed, oats, sugar, baking soda, baking powder, salt, and cinnamon.
  2. In a separate bowl, blend together the following wet ingredients: milk, eggs, vanilla, grated zucchini, grated carrots, banana. (Note: I often use my blender for this step, as I have found it makes all the veggies “disappear” into the batter for picky eaters.)
  3. Pour liquid ingredients into dry ingredients and stir until ingredients are just moistened. Stir in nuts, if wanted. Do not over mix.
  4. Fill greased muffin tins about ¾ of the way full (about 1/4 cup of batter per muffin hole).
  5. Bake at 350 degrees for 13-15 minutes, until a toothpick inserted in the middle comes out clean.

Notes

Freezer Meal Instructions:

To Freeze: Fully bake and cool muffins. Store in a single layer in a gallon-sized freezer bag or container.

To Prepare: Let thaw on the counter. Or wrap a frozen muffin in a moist paper towel and microwave in 30 seconds increments until warmed through.

Nutrition

  • Serving Size: 1 muffin

From Freezer to Table Cookbook

Healthy Pumpkin Chocolate Chip Muffins {Freezer Meal}

By Rachel Tiemeyer

These healthy Pumpkin Chocolate Chip Muffins are moist, sweet, and delicious…and easily freezable. We pull them out of the freezer for snacks or for an easy breakfast.

Pumpkin Chocolate Chip Muffins

It’s the time of year when everyone wants a little pumpkin in their life. These healthy Pumpkin Chocolate Chip Muffins are moist, sweet, and delicious…and easily freezable.  We make them every other week and pull them out of the freezer for snacks or breakfast. Enjoy!

pumpkin chocolate chip muffins in a basket
Print

Pumpkin Chocolate Chip Muffins

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 24 mini muffins or 12 regular muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

Healthy pumpkin chocolate chip muffin recipe. So delicious and at the same time, nutritious! Try them regular-sized or as mini muffins.


Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup canned pure pumpkin
  • 2 large eggs, beaten
  • ½ cup packed brown sugar
  • ½ cup milk (your choice)
  • 1/3 cup avocado oil or melted coconut oil
  • 1 teaspoon real vanilla
  • ½ cup mini chocolate chips

Instructions

  1. Preheat the oven to 350°F. Lightly oil or coat a mini muffin tin or regular-sized muffin tin with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt. In a medium bowl, stir together the pumpkin, eggs, brown sugar, oil, milk, and vanilla until well combined. Pour the liquid ingredients into the dry ingredients and stir just until moistened. Stir in the chocolate chips.
  3. Spoon the batter into the prepared muffin cups. Bake 15-18 minutes for mini muffins or 20-23 minutes for regular-sized muffins, or until a toothpick inserted in the center comes out clean. Let muffins cool on a wire rack. (Freezing instructions begin here.)

Notes

Freeze For Later: Bake muffins and cool completely. Place muffins in a single layer in a gallon-sized freezer bag or container, seal, and freeze.

Prepare From Frozen: Let a muffin sit on the counter for a few minutes or use the defrost setting on the microwave to thaw.

Close up of pumpkin chocolate chip muffins in a basket

Want More Pumpkin Recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!