Everything Zucchini Bran Muffins Recipes

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MOIST ZUCCHINI BRAN MUFFINS



Moist Zucchini Bran Muffins image

Provided by Sandra Lee

Time 30m

Yield 12 servings

Number Of Ingredients 7

1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

Steps:

  • Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
  • Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
  • Spoon batter into prepared muffin cups, filling each 2/3 full.
  • Bake for 20 to 22 minutes or until tops are golden brown.
  • Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams

EVERYTHING ZUCCHINI BRAN MUFFINS



Everything Zucchini Bran Muffins image

A delicious zucchini bran muffins recipe made with shredding zucchini and carrots, unbleached flour, ground flaxseed, oat bran, raisins, and walnuts. This healthier muffin recipe is simple and incredibly delicious!

Provided by Amee

Categories     Breakfast

Time 30m

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour (*can also use spelt or wheat flour)
3/4 cup ground golden flaxseed
3/4 cup oat bran
1 cup brown sugar (*can also use Truvia brown sugar blend to cut the sugar and calories)
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 tsp ground cinnamon
3/4 cup milk (whole milk recommended)
2 eggs (beaten)
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup raisins
1 cup chopped walnuts (*can also use pecans or almonds)

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl combine flour, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon and brown sugar.
  • Add eggs, milk, vanilla and apple sauce to the flour mixture stirring until well combined.
  • Stir in shredded carrots, zucchini, raisins and chopped nuts.
  • Scoop batter into muffin tins sprayed with non-stick spray until 3/4 full.
  • Bake for 20 minutes or until toothpick comes out clean.
  • Allow to cool in tins for 10 minutes before transferring muffins to a cooling rack.

Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 256 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

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