Zucchini Bran Muffins
These moist and nutritious zucchini bran muffins are perfect for breakfast or a healthy snack. Featuring a delightful combination of whole wheat bran, grated zucchini, walnuts, and warm cinnamon, they appeal to both kids and adults seeking a wholesome treat with a hint of sweetness and crunch.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1/3 cup light brown sugar, packed ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 egg, beaten ⓘ
- 3/4 cup milk ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 cup Nabisco 100% bran ⓘ
- 1/2 cup grated zucchini, squeezed dry ⓘ
- 1/3 cup chopped walnuts ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- Grease 12 to 15 muffin cups (about 2 1/2-inch size).
- In a medium mixing bowl, combine all-purpose flour, light brown sugar, baking powder, salt, and baking soda.
- In a small bowl, beat the egg, then stir in milk and vegetable oil; mix in the Nabisco 100% bran.
- Let the mixture stand for 5 minutes.
- Add grated zucchini, chopped walnuts, and ground cinnamon; mix until well combined.
- Stir the wet ingredients into the flour mixture just until blended, do not overmix.
- Fill muffin cups about 2/3 full with batter.
- Bake for 20 to 25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added moisture and flavor, you can substitute half of the all-purpose flour with whole wheat flour. If you want to reduce sugar, use a mashed banana or unsweetened applesauce instead of some of the brown sugar. Consider adding dried fruits like raisins or cranberries for extra sweetness and texture. Ensure the grated zucchini is well-drained to prevent excess moisture in the muffins.
Serving Suggestions
These Zucchini Bran Muffins are perfect for breakfast or as a snack. Serve them warm with a spread of butter or cream cheese. They pair beautifully with a hot cup of tea or coffee. For a delightful brunch, consider serving them alongside a fresh fruit salad or a savory dish like Tomato-Onion-Cheese Casserole.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, simply warm in the microwave for about 10-15 seconds or toast them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bran Muffins contains roughly 308 calories, with 5g protein, 42g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (44% of the Daily Value), calcium (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour in this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. Just keep in mind that different flours may affect the texture and moisture of the muffins, so adjustments may be needed for the liquid content.
How can I make these muffins sweeter?
To increase the sweetness of these muffins, you can add more light brown sugar or include ingredients like honey or maple syrup. You could also mix in chocolate chips or dried fruits, which will naturally add sweetness and flavor.
Can I make these muffins vegan?
Absolutely! To make these muffins vegan, substitute the egg with a flaxseed meal mixed with water or a commercial egg replacer. Use plant-based milk and an oil like coconut or canola instead of vegetable oil, and ensure the bran is vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).