Oat Bran Zucchini Muffins
Start your day on a wholesome note with these moist and nutritious Oat Bran Zucchini Muffins! Packed with fiber-rich oat bran, whole wheat flour, and the natural sweetness of honey and applesauce, these muffins deliver a hearty yet guilt-free snack or breakfast option. Grated zucchini adds a boost of moisture and sneaks in extra veggies, while warm cinnamon infuses each bite with cozy flavor. Perfectly customizable, you can mix in chopped nuts or raisins for added texture and flavor. Ready in just 35 minutes, these muffins are ideal for meal prep, as they store beautifully for up to three days or freeze for future enjoyment. Healthy, easy, and irresistibly satisfying—these muffins tick every box!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1.5 cups Zucchini, grated
- 2 large Eggs
- 0.5 cup Honey
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Milk (dairy or non-dairy)
- 0.5 cup Optional: chopped nuts or raisins
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
In a large mixing bowl, whisk together the oat bran, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium bowl, beat the eggs, then stir in the honey, applesauce, vegetable oil, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter. If desired, gently fold in the chopped nuts or raisins at this stage.
Slowly add the milk to the batter and stir until combined. The batter should be moist but still thick enough to scoop.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 340.7 g | 124% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 132.9 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 536 mg | 41% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3304 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
