Description
These Zucchini Bran Muffins are a delicious and nutritious breakfast option, packed with fiber and flavor. Moist and tender, these muffins are a great way to sneak in some extra veggies into your day.
Ingredients
Scale
- 1 cup wheat bran
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup plain Greek yogurt or applesauce
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or raisins (optional)
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, combine wheat bran, flour, baking soda, baking powder, cinnamon, salt, and brown sugar.
- Mix wet ingredients: In a separate bowl, whisk together eggs, yogurt or applesauce, oil, and vanilla.
- Combine and fold in: Add the wet ingredients to the dry ingredients, then fold in shredded zucchini and optional nuts or raisins.
- Bake: Divide the batter into muffin cups and bake for 18–22 minutes until done.
- Cool and serve: Let the muffins cool before enjoying!
Notes
- These muffins freeze well and are great for meal prep.
- For added flavor, include a pinch of nutmeg or swap raisins for dried cranberries.
- You can also use all whole wheat flour for a heartier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
