Veggie Bran Muffins
Start your day with a wholesome burst of flavor and nutrition with these Veggie Bran Muffins! Packed with fiber-rich wheat bran, shredded carrots, and zucchini, these muffins are the perfect blend of health and indulgence. Sweetened naturally with brown sugar and unsweetened applesauce, they’re deliciously moist with a hint of cinnamon warmth in every bite. Perfect for breakfast or a midday snack, these muffins are easy to prepare in just 15 minutes and bake to golden perfection in 20. Customize them with optional chopped walnuts for added crunch, and enjoy a batch of 12 muffins that stay fresh for days. Healthy, hearty, and incredibly satisfying, these veggie-packed muffins are a great way to sneak in your daily dose of veggies.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Brown sugar (packed)
- 0.5 cup Unsweetened applesauce
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Grated carrot
- 1 cup Grated zucchini
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In another large bowl, whisk together the eggs and brown sugar until smooth. Add the unsweetened applesauce, milk, and vanilla extract and whisk to combine.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the grated carrot, grated zucchini, and chopped walnuts (if using). Ensure the vegetables are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 197.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2733 mg | 58% | |
*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.
