Healthy Zucchini Bran Muffins

Name: Healthy Zucchini Bran Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups raisin bran cereal or All Bran cereal; 1 cup zucchini ( shredded & squeezed dry); 3/4 cup milk; 1 egg; 1/2-3/4 cup sugar; 1/3 cup butter; 1 teaspoon vanilla extract; 1 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon cinnamon

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Easy to make Zucchini Bran Muffins are deliciously soft, moist, and flavorful. They are packed full of zucchini and bran cereal and lightly spiced with cinnamon, nutmeg, and ginger. Great for nutritious grab-n-go breakfasts or energy-packed snacks.

Stacked zucchini bran muffins on wooden table with fall leaves and pumpkin in back.

I love the fall season but things really get jumping at my house and I don't always have time to cook up a nice breakfast for my hubby and me. That's why I like recipes like Egg Cups with Hash Browns, Pineapple Carrot Muffins, and these easy-to-make healthy zucchini bran muffins. I can bake them up when I have some free time and freeze them for later.

When I need a quick, easy and nutritious breakfast, I just pop them into the microwave for 30 seconds and I'm ready to go. They're great to stuff in lunch boxes too to help everyone in the family get some of those all-important veggies.

Frequently Asked Questions

Are these homemade bran muffins good for you?

These bran muffins are amazingly good for you. They're low in sugar and stuffed with zucchini, which is rich in B-complex vitamins and Vitamins A, C & K, folate, zinc, magnesium, and a little protein. The bran cereal itself is a good source of dietary fiber.

Which bran cereal do I use?

There are so many bran cereals on the market but I suggest either Raisin Bran (aka Zucchini Rasin Bran Muffins) or Fiber One. I would stick with a cereal with flakes rather than one like All-Bran.

What can I use to replace the butter in these zucchini bran muffins?

There are many alternatives to butter in baked goods. Try replacing the butter, in a 1:1 ratio with mashed bananas, yogurt, or even avocado. You can also replace it with ¼ cup applesauce and 1 Tablespoon of oil.

Do these muffins freeze well?

Yes, in fact I do it all the time. I allow the muffins to cool then freeze in resealable plastic bags and take them out as needed. You can take the muffins out the night before and let them thaw on the counter or take one right from the freezer and pop into the microwave for 30 seconds and serve warm.

Variations

Gluten-free: Change out the all-purpose flour for a gluten-free 1:1 flour or almond flour and make sure the bran cereal you choose is gluten-free as well.
Dairy-free cereal muffins: Use an almond or cashew milk in place of regular milk
Add more fiber by using whole wheat flour or oat flour
Zucchini Muffins with applesauce (low-fat version) - add ¼ cup unsweetened applesauce and 1 tablespoon of oil in place of butter for a low-fat version
Low Sugar or no refined sugar muffins - you can substitute ⅜ cup of maple syrup for the ½ cup of sugar and reduce milk by 3 tablespoons
Buttermilk Zucchini Muffins - trade out the regular milk for buttermilk for a richer muffin
Lemon Zucchini Muffins - add 1-2 Tablespoons lemon juice and 1-2 teaspoons lemon zest to batter
Pumpkin Zucchini Muffins - substitute ¼ cup pumpkin for the butter
Blueberry Zucchini Muffins - add 1 cup blueberries or you can even try raspberries
Zucchini Chocolate Chip Muffins - Add in ½-3/4 cup of chocolate chips

How to Make Zucchini Muffins

Grate one large zucchini.
Wrap in paper towel and squeeze excess liquid from zucchini.
Combine bran cereal with sugar, zucchini, milk, egg, butter and vanilla extract. Stir.
Combine flour with baking powder and spices and add to liquid ingredients.
Stir well.
Use a ¼ cup measuring cup and fill 12 muffin cups about ¾ full.

Baked zucchini muffins in muffin pan with one on top and zucchini slices in empty cavities.

Bake them for 25-30 minutes. If you added mashed bananas in place of butter they may take slightly less time.

Don't those just look scrumptious?! I could eat these every day of the week. My husband likes them with butter, my girlfriend puts peanut butter on hers but I eat them just as they are. As an option, you can also sweeten these easy bran muffins with a little powdered sugar on top. Plus they look super pretty that way.

How about a dessert? Try my zucchini cake with cream cheese frosting.

Bite of muffin on white table with zucchini in back.

Take a bite of all that moist zucchini bran muffin deliciousness and decide for yourself. By the way, you don't have to tell the kids about the veggies part, that can be our secret. But it's nice knowing that you're giving them something healthy to start their day. Enjoy!

More delicious muffin recipes

Savory Cheddar muffins with green onions for a delicious muffin to enjoy with soup, stew, and chili.

Streusel Coffee Cake Blueberry Muffins are soft, moist lemon flavored muffins filled with blueberries and topped with crunchy pecans and plenty of sweet crumbs.

Espresso Chocolate Chip Muffins are like a cup of coffee and a muffin all in one. Moist, dense coffee-flavored muffins studded with sweet chocolate chips are a great way to start the day.

Chocolate Chip Pumpkin Muffins are a must-have for fall! They're moist, delicious and full of chocolate chips, nuts, and, of course, plenty of pumpkin flavor. Bonus - they're topped with loads of sweet crumbs too!

Find even more healthy muffin recipes here on 2CM!

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