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Easy Freezer Breakfast Muffins
Make once, eat for a month — the ultimate batch bake
EASY MEALS FOR ELDERLY PARENTS
6/6/20263 min read
These freezer breakfast muffins are one of the most practical recipes in this entire collection.
Make a batch on the weekend, pop them in the freezer and you have a proper nourishing breakfast or snack ready in 60 seconds for a whole month. No cooking required on busy mornings - just pull one out the night before or defrost quickly in the microwave.
They're soft, lightly sweet, packed with nourishing ingredients and the kind of thing elderly parents genuinely look forward to eating. Best of all they work beautifully at any time of day - breakfast, morning tea, afternoon snack or a light dessert with a spoonful of yoghurt.
Why This Recipe Works
Soft and easy to eat - moist muffin texture that is tender and easy to manage
Nutritionally complete - oats, banana, egg and milk provide carbohydrates, protein and healthy fats in one small package
No refined sugar - naturally sweetened with ripe banana and a touch of honey
High in fibre - oats and banana support digestive health
Freezer friendly - freeze for up to 3 months for instant breakfasts and snacks
Finger food - easy to pick up and eat independently
Suitable for grandkids too - a healthy treat that children love just as much
Recipe Details
Makes: 12 muffins Prep time: 12 minutes Cook time: 20–22 minutes Freeze: Up to 3 months
Ingredients
2 very ripe bananas, mashed
2 large eggs
½ cup full cream milk
¼ cup honey or maple syrup
¼ cup melted butter or coconut oil
1 tsp pure vanilla extract
1½ cups rolled oats
½ cup wholemeal or plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
Pinch of salt
Optional add-ins (choose one or two):
½ cup blueberries (fresh or frozen)
¼ cup chopped soft dates
¼ cup raisins or sultanas
2 tbsp chia seeds
¼ cup finely grated carrot or zucchini (completely undetectable!)
Method
Step 1 - Preheat and prepare Preheat oven to 180°C/350°F. Line a 12-hole muffin tin with paper cases and lightly spray with cooking spray.
Step 2 - Mix wet ingredients In a large bowl mash bananas thoroughly. Add eggs, milk, honey, melted butter and vanilla. Whisk until well combined.
Step 3 - Add dry ingredients Add oats, flour, baking powder, bicarbonate of soda, cinnamon and salt. Stir until just combined - do not overmix. A few lumps are fine.
Step 4 - Fold in add-ins Gently fold in any optional add-ins.
Step 5 - Rest the batter Allow batter to rest for 5 minutes. This gives the oats time to absorb moisture and improves the final texture.
Step 6 - Fill and bake Divide batter evenly between muffin cases - each should be about ¾ full. Bake for 20–22 minutes until golden and a skewer inserted in the centre comes out clean.
Step 7 - Cool completely Allow to cool in tin for 5 minutes then transfer to a wire rack. Cool completely before freezing.
Freezing Instructions
Cool muffins completely on a wire rack
Flash freeze on a baking tray for 1–2 hours until solid
Transfer to zip lock freezer bags or airtight containers
Label with name and date
Freeze up to 3 months
To thaw: Place in fridge overnight. Or microwave on medium power for 30–45 seconds until just warmed through.
Room temperature storage: Store in an airtight container for up to 3 days.
Kim's Tips
💕 The riper the banana the better - very ripe spotty bananas give the most sweetness and moisture. Brown bananas that are past eating are absolutely perfect for this recipe.
💕 Don't overmix - stir until just combined. Overmixed muffins are dense and tough. A few streaks of flour are perfectly fine.
💕 The carrot or zucchini trick - finely grated carrot or zucchini adds nutrition and moisture without affecting the flavour at all. Nobody ever knows it's there. Add ¼ cup to the batter and stir through.
💕 Blueberries are the best add-in - frozen blueberries work just as well as fresh and are more economical. Add them straight from frozen without thawing.
💕 Make double - this recipe doubles perfectly. Use two muffin tins and fill your freezer in one baking session.
💕 Serve warm with yoghurt - warmed from the microwave with a spoonful of thick yoghurt alongside makes these feel like a proper breakfast rather than just a muffin.
What You'll Need
A good quality muffin tin and zip lock freezer bags for storage. I've linked my favourites on my Amazon storefront.
👉 Shop my kitchen recommendations on Amazon
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Make these once and you'll make them every week - I'd love to hear your favourite add-in! Leave a comment below or come and find me on Instagram. You're not doing this alone. 💕