Easy to make Zucchini 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
Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by spraying with a nonstick spray or by inserting paper muffin liners in cavities.
In a large bowl, combine cereal, zucchini, milk, egg, butter, sugar, and vanilla extract. Stir to combine.
Sift flour, baking powder, ginger, nutmeg and cinnamon together and add to cereal/zucchini mixture. Stir well.
Using a ¼ cup measuring cup, fill each muffin cavity with batter, a little over ¾ full.
Bake for 25-30 minutes.
Remove pan from oven and place on wire rack. Allow muffins to cool in pan for 10 minutes then lift out of pan carefully and set on wire rack to cool completely before storing.
Notes
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