Healthy Zucchini Bran Muffins

Want to add a hidden vegetable to your breakfast routine? These muffins will satisfy even the pickiest veggie eater. These hearty muffins have a nutty flavor from the additional wheat bran. They’re fluffy on the inside and crisp on the top just like your favorite bakery muffins but with a fraction of the calories and fat. Add your favorite mix-ins, like chopped pecans or walnuts, for even more flavor and texture!

 

Ingredients

• 2 cups unbleached all purpose flour
• 1/4 cup wheat bran
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 2 teaspoons vanilla
• 1/2 cup milk (dairy or unsweetened non-dairy)
• 1 tablespoon apple cider vinegar
• 1 tablespoon flax meal
• 3 tablespoons water
• 1 cup drained shredded zucchini

Instructions 

Preheat oven to 350 F.

Shred zucchini and press to drain in a colander. Set aside. Oil or line a muffin pan.

Whisk together flax meal and water. Set aside. Add vinegar to milk and let sit while preparing the dry mixture. Whisk together flour, wheat bran, sugars, baking soda and powder, cinnamon, salt. In a separate bowl mix together oil, vanilla, milk. Mix together dry mixture and wet then fold in flax mixture. Fold in zucchini.

Divide batter evenly in the muffin pan. Bake for 35 minutes.

*Can substitute flax for 1 egg or 1/4 cup unsweetened apple sauce.

Nutrient information provided using Lose It! App

Zucchini Bran Muffins 

Servings 12 |  235 Calories per Serving

Total Fat 10 g | Sat Fat 1 g | Cholesterol 0 mg | Sodium 214 mg | Total Carb 34 g | Fiber 2 g | Sugar 18 g | Protein 3 g

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Pro Tips

Zucchini can be shredded ahead of time and frozen for future baking prep. Measuring out shredded zucchini in one-cup bags makes the measuring work simple.

2-3 small zucchinis or 1 large zucchini will shred to approximately 1 cup.