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Freshly baked zucchini bran muffins on a rustic wooden table
Grant Logan

Zucchini Bran Muffins: A Nutritious and Delicious Treat

These moist and healthy zucchini bran muffins are packed with fiber, natural sweetness, and warm spices. A perfect on-the-go snack or nutritious breakfast!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 ️⃣ Preheat oven to 350°F 175°C and line a muffin tin with paper liners.2️⃣ Grate the zucchini, let it sit for 5 minutes, then squeeze out excess water.3️⃣ In a bowl, whisk together wheat bran, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.4️⃣ In another bowl, mix eggs, honey, oil, vanilla, and milk.5️⃣ Gently fold in grated zucchini into the wet mixture.6️⃣ Combine wet and dry ingredients, stirring until just mixed.7️⃣ Scoop batter into muffin tins, filling each cup about ¾ full.8️⃣ Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.9️⃣ Let cool for 5 minutes in the pan, then transfer to a wire rack.🔟 Enjoy warm, or store for later following the storage tips!

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Grate the zucchini, let it sit for 5 minutes, then squeeze out excess water.
  3. In a bowl, whisk together wheat bran, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In another bowl, mix eggs, honey, oil, vanilla, and milk.
  5. Gently fold in grated zucchini into the wet mixture.
  6. Combine wet and dry ingredients, stirring until just mixed.
  7. Scoop batter into muffin tins, filling each cup about ¾ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for 5 minutes in the pan, then transfer to a wire rack.
  10. Enjoy warm, or store for later following the storage tips!

Notes

✔️ Want extra crunch? Add chopped nuts like walnuts or pecans.
✔️ For a dairy-free version: Use almond or oat milk.
✔️ To make vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
✔️ Storage: Keeps fresh for 3 days at room temp, 1 week in the fridge, or 3 months in the freezer.