11 Make-Ahead Breakfast Ideas for Busy Mornings

7. Banana Zucchini Muffins (vegetable-boosted baked good)

Banana zucchini muffins are a sneaky way to add vegetables and fiber to breakfast, and they freeze beautifully. Grate zucchini and fold it into a batter made with mashed ripe banana, whole wheat or all-purpose flour, and a moderate amount of sweetener. Bake in muffin tins and cool fully before storing. Keep muffins in an airtight container for up to 3 days at room temperature, or refrigerate up to 5 days. For long-term storage, freeze muffins on a tray, then bag them for up to 3 months. Warm frozen muffins in the microwave for 30–45 seconds or thaw at room temperature. These muffins make a handy snack or breakfast for kids who need something they can eat on the bus or between classes. Try using jaggery instead of refined sugar for a more traditional flavor profile, or add toasted coconut and cardamom for a desi twist. The mild sweetness and moist crumb keep both adults and children satisfied until the next meal.