Zucchini Bran Muffins

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

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.

Prep Time20

Cook Time20

Total Time40

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin tray

Ingredients

Wet Ingredients:

2 eggs
⅓ cup coconut sugar or brown sugar
3 tablespoons 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 work!
2 cups zucchini

Dry Ingredients:

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

Optional:

3 tablespoons 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, coconut sugar (or brown 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, then 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 Fahrenheit (215 C) for 7 minutes, then turn down the temperature to 375 Fahrenheit (190 C) and bake for another 12-15 minutes until they are fully baked.
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.

To use 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.

To make vegan: Make it with flax eggs instead of eggs! 2 tablespoons ground flax seeds, 6 tablespoons of water; let it sit for 10 minutes.

Nutrition