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Home » Recipes » Baking

Bran Zucchini Muffins

Updated: Feb 26, 2024 · Published: Aug 4, 2023 by Danika Vanderpyl · This post may contain affiliate links · 2 Comments

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These bran zucchini muffins are moist, fluffy, and flavorful. Taking the classic bran muffins and adding a twist with zucchini. These muffins create a perfect balance of sweet and flavorful yet increasing good nutrition.

Do you have lots of garden zucchini in the summer to use like me? Make these crispy zucchini chips, and a delicious zucchini egg fritta! How fun is it to make veggies into a yummy snack?!

Zucchini Bran Muffins stacked sitting on a wooden cutting board with zucchini leaves behind it.

Reason to Love This Recipe

  • Flavor + Texture: Classic bran muffins can often be dry but mixed with zucchini these have the perfect balance of moistness, tenderness, and just the right amount of crumble. If you love zucchini bread you are gonna love these zucchini bran muffins!
  • Meets Dietary Needs: There is no dairy in these zucchini bran muffins, they have a smaller amount of added sugar (brown sugar and molasses), and they can be made vegan with flax eggs.
  • Uses Seasonal Zucchini: Have fresh zucchini or as some call courgette, in your garden? Or perhaps from the overflowing from the farmers market stand? You don't want to miss this recipe this zucchini season. Also, try another summer fave with zucchini hidden in it: make this purple blackberry smoothie recipe!
  • A Perfect Snack: If you are like me and have little kids in the household, muffins are on repeat! My other go-to recipes are orange muffins or banana muffins.
Jump to:
  • Reason to Love This Recipe
  • Ingredients for Healthy Bran Zucchini Muffins
  • What is Bran? + Nutrition of Bran
  • Zucchini: Why We Love It + Nutrition
  • How to Make the Best Zucchini Bran Muffins
  • Top Tips
  • Optional Additions
  • FAQ
  • More Baked Snacks
  • Zucchini Bran Muffins
  • Danika Vanderpyl, C.H.N

Ingredients for Healthy Bran Zucchini Muffins

Check out the ingredients needed for these yummy muffins below. Like always I try to use ingredients that are in your kitchen already or that are easy to get! The full quantities are in the recipe card below.

Eggs, coconut sugar, baking soda, baking powder, salt, flour, milk, wheat bran, molasses, oil, vinegar, eggs, and zucchini in bowls ready to make muffins, zucchini plant with flower sitting beside ingredients.
  • Bran: You can use wheat bran , oat bran, bran flakes, raisin bran, or all-bran cereal for these muffins. However, after testing this recipe, I found it works best to let the crunchy cereals (bran flake, all bran, or raisin bran) sit for 1 hour until everything is soft and mixes well.
  • Zucchini: The star of these muffins is the zucchini! It will need to be grated. If you are making a big batch or don't want to grate it by hand, put it through a food processor! You need about 2 small zucchini or 1 ½ medium zucchini. Squeezing out extra moisture after it is grated is key for this recipe, so they aren't too wet.
  • Molasses: This is used as a sweetener, it also brings out the classic bran taste all the while being super nutrient dense. Molasses is high in minerals, specifically iron.
  • Eggs: These are needed for muffins to rise well and create a great muffin crumb.
  • Brown Sugar or Coconut Sugar: Either works to sweeten these muffins!
  • Oil: You can use, canola oil, olive oil, coconut oil, or olive oil.
  • Milk: Any milk works for this recipe. I use almond milk.
  • Vinegar: White vinegar or apple cider vinegar works. This reacts with the baking powder to create a good rise in the muffins.
  • Flour: For this recipe, I have tried organic white flour and organic whole wheat flour.
  • Baking Soda and Baking Powder: These baking agents are needed to rise the muffin making it fluffy and light.
  • Sea Salt: I pretty much only bake with pure fine sea salt because there's no extra processing, it's just dried and it's high in minerals. You can also use the same amount of regular salt if you don't have sea salt.
  • Optional Pumpkin Seeds: These chopped seeds give to make the muffins so pretty and often have an extra crunch. They support the body by being a good source of protein and zinc.

What is Bran? + Nutrition of Bran

Bran muffin with green pumpkin seeds on top, on a wooden platter with 2 other muffins close by.

Bran is the outer layer on many grains (wheat, oats, barley, corn, rice). It is often removed when processing is happening. This extends shelf life of the flour but it also removes much of the good nutrition of the grain!

Bran is known for it's high fiber content which supports good digestion and elimination. Including bran in your diet supports the cardiovascular system, keeps you full longer, and slows the absorption of sugar supporting blood sugar levels. It is also high in B vitamins, magnesium, zinc and iron.

Zucchini: Why We Love It + Nutrition

The summer squash zucchini, aka courgette, is so versatile it can be included in many recipes anddd it's so easy to grow!! It's low in carbohydrates, high in nutrition, and easy to add grated into many meals. I even have a fruity smoothie recipe that has zucchini in it! For these bran muffins zucchini brings a moist tender crumb.

Zucchini is an antioxidant. Antioxidants combat the exposure to free radicals, that we encounter in the environment, products, and some foods even daily. It is a good source of vitamins C, A, and potassium.

How to Make the Best Zucchini Bran Muffins

These muffins are simple to make! Follow the step by step photos to see how I make these bran zucchini muffins.

Grating zucchini on a box grater with a wooden handle, half a green and white zucchini sitting on cutting board.

Start by grating the zucchini with a box grater or a food processor until you get 2 cups. (No need to peel the zucchini unless it is well bruised.)

Grated zucchini in a dish towel, hand squeezing out the moisture.

By placing it between paper towels or a clean tea towel, squeeze the zucchini to remove moisture. Set aside.

Wet ingredients in bowl for muffins, soaking the bran, a brown wet mixture in a glass bowl.

Mix together the other wet ingredients: eggs, brown sugar (or coconut sugar), molasses, oil, milk, vinegar, and bran. Let it sit for 10 minutes. If you are using any kind of bran cereal let it sit for at least 1 hour until it is soggy.

Flour in a bowl with baking soda, baking powder, sea salt, with a whisk beside it.

In a small bowl place the flour, baking soda, baking powder, and sea salt, and whisk together well. Using a whisk ensures everything is incorporated well and there are no spots of baking soda or salt!

Zucchini, flour, and wet bran mixture together in a glass bowl with a wooden spoon.

Add the flour mixture and the grated zucchini to the bran mixture, and stir only until mixed (over-mixing stops the muffins from rising). In a greased muffin tray or a muffin tray with liners, place ⅓ cup of muffin batter into each muffin cup (they will be full). Sprinkle chopped pumpkin seeds on top if using!

Brown muffins with chopped pumpkin seeds on top sitting on a cutting board.

Baking: In a preheated oven bake the muffins at 425 F for 7 minutes, then turn down the temperature to 375 F and bake for another 12-15 minutes until they are fully cooked. Remove the muffins from the oven, let them sit in the pan for 5 minutes, then remove the muffins to fully cool on a cooling rack.

Top Tips

  1. Soak the Bran: If you are using bran flakes, all bran, or raisin bran make sure to mix it with the wet ingredients and let it sit at least 1 hour to become soggy for the best texture.
  2. Grate the Zucchini: To make sure the zucchini is evenly distributed in the muffins grate it with a cheese grater or a food processor. Peeling the zucchini is unnecessary.
  3. Squeeze the Zucchini: Zucchinis contain a lot of water! The first time I tested these muffins they were too moist. Make sure to squeeze the grated zucchini between paper towels or a clean tea towel.
  4. Baking temperature: Preheat the oven to 425 F, and bake for 7 minutes to create the best rise. Turn the oven down to 375 F to continue baking and cook fully for 12-15 minutes. Keeping the oven hot would dry out the muffins so this is the best temperature to bake muffins at.
Brown bran zucchini muffins with chopped green pumpkin seeds on top, on a wooden serving platter.

Optional Additions

Here are a few ways you can change and adapt this recipe to increase nutrition and flavor!

  • Cinnamon: Add 1 ½ teaspoon of cinnamon to the flour mixture before adding the flour mix to the wet ingredients.
  • Chocolate Chips: Love the zucchini chocolate chip combo? Add ½ cup of chocolate chips or mini chocolate chips to this recipe before baking.
  • Raisins: Add ½ cup of raisins to the muffins for more sweetness and a juicy bite. If your raisins are hard, soak them in hot water for 15 minutes before adding them.
  • Apple Pieces: For a fall combo make these bran apple flavor! Add 1 finely chopped apple to these zucchini bran muffins.
  • Toddler Friendly (Mini): Bake these muffins in a mini muffin tray to make every toddler squeal! Bake mini muffins at 350 degrees F for about 11 minutes.

FAQ

Are muffins healthy?

Muffins can be healthy depending on the ingredients! Store-bought muffins often have fillers and sugars added to make them last longer, this isn't benefiting your body. Homemade muffins are the best way to enjoy muffins. For healthy muffins, you can reduce the sugar, and add good fibers (flour, bran, oats, fruit) and whole grains.

Are zucchini bran muffins healthy?

These zucchini bran muffins are healthy. They are a good source of fiber, the bran and zucchini add extra nutrition, giving another serving of vegetables you don't even realize is there. They are low in sugar and a great healthy snack!

How long will zucchini bran muffins last?

They will last 10 days. Store the muffins in a bag or container at room temperature for 3 days. After that keep them in the fridge for up to a week. These muffins can also be frozen and enjoyed within 6 months.

Can I freeze zucchini muffins?

Yes! Zucchini bran muffins can be frozen. To prevent them from sticking together place them on a lined cookie sheet, freeze them until solid (a few hours), then place them in a bag or container and back into the freezer. The pre-freeze keeps them from sticking together.

Should I use wheat bran or bran cereal in bran muffins?

Yes, you can use either wheat bran, oat bran, or any bran cereal in bran muffins. If you are using bran cereal or bran flakes it is harder, from my testing the best results are if you soak this with the wet ingredients for 1 hour so it becomes soggy and mixes well.

Zucchini Bran Muffins on a wooden serving board surrounded by green zucchini leaves of the plant.

More Baked Snacks

Keen to bake some more healthy snacks? Try these:

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  • Light brown oatmeal apple cookies on a parchment paper on a plate with an apple beside it.
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  • A close up of a quinoa egg bite with a orange banana pepper on top with kale around it.
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    Hemp Heart Muffins with Fresh Cranberry Orange (High Protein)

Love this recipe for zucchini bran muffins? Let me know down below the recipe in the comments section! And give this recipe a star rating. I love hearing what you think!

Close side angle of a brown zucchini bran muffin on a wooden platter.

Zucchini Bran Muffins

Danika Vanderpyl
These bran zucchini muffins are moist, fluffy, and flavorful. Taking the classic bran muffins and making a twist with zucchini. These muffins create a perfect balance of sweet and flavorful yet increasing good nutrition.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 159 kcal

Equipment

  • 1 muffin tray

Ingredients
  

Wet Ingredients:

  • 2 cups zucchini
  • 2 eggs
  • ⅓ cup brown sugar or coconut sugar
  • 3 tablespoon molasses
  • ¼ cup oil olive oil, coconut oil, grapeseed oil, canola oil
  • 1 cup milk any kind works
  • 1 tablespoon vinegar apple cider vinegar or white
  • 1 ½ cup bran (wheat bran, oat bran, all bran, raisin bran,. bran flakes)

Dry Ingredients:

  • 1 cup flour white or whole wheat
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • ½ teaspoon sea salt or regular salt

Optional:

  • 3 tablespoon pumpkin seeds chopped for on top

Instructions
 

  • Start by grating the zucchini with a box grater or a food processor until you get 2 cups. Squeeze the zucchini to remove moisture, by placing it between paper towels or a clean tea towel. Set aside.
  • Mix together the other wet ingredients: eggs, brown sugar (or coconut sugar), molasses, oil, milk, vinegar, and bran. Let it sit for 10 minutes. If you are using any kind of bran cereal let it sit for at least 1 hour until it is soggy.
  • In a small bowl place the flour, baking soda, baking powder, and sea salt, and stir well.
  • Add the flour mixture and the grated zucchini to the bran mixture, and stir only until mixed. In a greased muffin tray or a muffin tray with liners, place ⅓ cup of muffin batter into each muffin cup (they will be full). Sprinkle chopped pumpkin seeds on top if using!
  • In a preheated oven bake the muffins at 425 F for 7 minutes, then turn down the temperature to 375 F and bake for another 12-15 minutes until they are fully cooked.
  • Remove the muffins from the oven, let them sit in the pan for 5 minutes, then remove the muffins to fully cool on a cooling rack.

Notes

Storage: Store the muffins in a bag or container at room temperature for 3 days. After that keep them in the fridge for up to a week. These muffins can also be frozen and enjoyed within 6 months.
Baking temperature: Starting the oven at 425 F for muffins gives them a good rise. Then we turn it down to 375 F so they don't dry out and so they can fully cook through.
Bran: For this recipe, you can use oat bran, wheat bran, cereal bran (all bran, raisin bran, bran flakes). For the cereal bran it is very crunchy, so to incorporate it well let it sit for at least 1 hour with the wet ingredients, then stir it again with the wet ingredients to mix well. 
Pumpkin Seeds: These are optional for on top, for nutritional boost (protein/zinc) and a little crunch! 
Frozen Shredded Zucchini: To use frozen shredded zucchini, thaw at room temperature, squeeze out as much moisture as you can, then use 2 cups for this recipe.
Variations:
  • Cinnamon: add 1 ½ teaspoon cinnamon to the flour mix
  • Chocolate Chips: Add ½ cup of chocolate chips or mini chocolate chips to this recipe before baking.
  • Apple pieces: Add 1 finely chopped apple when mixing everything together.
  • Mini Muffins: Bake these muffins in a mini muffin tray. Bake mini muffins at 350 degrees F for about 11 minutes.
  • Raisins: Add ½ cup raisins. If your raisins are hard, soak them in hot water for 15 minutes. Or if using raisin bran just include those raisins! 
  • Vegan: Make it with flax eggs instead of eggs! 2 tablespoon ground flax seeds, 6 tablespoon of water, let it sit for 10 minutes.

Nutrition

Calories: 159kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 30mgSodium: 237mgPotassium: 273mgFiber: 4gSugar: 11gVitamin A: 115IUVitamin C: 4mgCalcium: 94mgIron: 2mg
Keyword Dairy Free, Muffins, Zucchini
Did you love this recipe?Make sure to leave a comment below!
danika sitting in a chair

Danika Vanderpyl, C.H.N

I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.

Learn more about me →

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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Kathi Temple says

    July 17, 2024 at 7:35 am

    Yummy! Im making them again now. And a pleasant surprise to see it’s Danika’s page! I’ve met Danika, one great night when she treated us camp Cooks to a sauna and her lovely popsicles!

    Reply
    • Danika Vanderpyl says

      July 19, 2024 at 6:09 am

      Hi Kathi! Glad you found this recipe! Enjoy!

      Reply
Danika-vanderpyl-hiking-with-mountains

Hey hey! I'm Danika.

I'm certified in holistic nutrition and I create snack recipes! Because unprocessed, wholesome, nutrient-dense snacks are hard to find but I want everyone to know they are easy to make!

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Zucchini Bran Muffins on a wooden serving board surrounded by green zucchini leaves of the plant.
A flat lay image of brown bran zucchini muffins on a serving platter with a zucchini plant and flower beside it.
Brown muffins with chopped pumpkin seeds on top sitting on a cutting board, with a cup of green matcha.

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