Zucchini Raisin Bran Muffins
Perfectly moist and brimming with natural sweetness, these Zucchini Raisin Bran Muffins are the ultimate wholesome treat for any time of day! Featuring shredded zucchini for added moisture, heart-healthy raisin bran cereal for texture, and a hint of warm cinnamon, these muffins are both nourishing and irresistibly delicious. Packed with juicy raisins and the optional crunch of chopped nuts, they’re a delightful way to incorporate veggies into your baking without compromising on flavor. Quick to prepare in just 15 minutes and baked to perfection in under 20, this easy recipe is ideal for busy mornings, meal prep, or a satisfying snack. Whether enjoyed warm with a pat of butter or paired with your favorite coffee, these muffins are a nutritious and flavorful addition to your weekly repertoire.
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Recipe Information
Ingredients
- 1 cup (shredded) Zucchini
- 2 cups Raisin bran cereal
- 1 cup All-purpose flour
- 0.5 cup Sugar
- 0.25 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.25 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin well.
In a large mixing bowl, combine the raisin bran cereal and milk. Let it sit for about 5 minutes to soften the cereal.
While the cereal soaks, in a separate bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
Add the shredded zucchini, vegetable oil, egg, and vanilla extract to the soaked cereal mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the raisins and chopped nuts (if using).
Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 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 tin 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 |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 443.7 g | 161% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 270.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 559 mg | 43% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 2413 mg | 51% | |
*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.
