Zucchini Bran Muffins

Single Zucchini Bran Muffin among bran flakes.

4.67 from 9 votes

Easy to make muffins that are deliciously soft, moist, and packed with zucchini and bran flakes. Great for a nutritious grab-n-go breakfast or energy-packed snack.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 287kcal

Author: Linda Warren

Ingredients

2 cups bran flakes cereal
1 cup zucchini shredded & blotted dry
1 cup milk (or buttermilk for a richer muffin)
1 large egg
½ cup sugar (add up to ¼ cup more sugar depending on sweetness preferred)
⅓ cup butter very soft or slightly melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon cinnamon

Instructions

Preheat oven to 375°F. Prepare a 12-cup muffin tin by spraying with a nonstick cooking spray or by inserting paper muffin liners in cavities.
In a large bowl, combine bran flake 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 just until flour is incorporated.
Immediately fill each muffin cavity with batter, a little over ¾ full.
Bake for about 25 minutes. Check at the 20 minute mark with a toothpick inserted in the center. If it comes out clean they are done, if not, let them bake another 5 minutes and check again. You do not want these muffins to dry out.
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

STORE/FREEZE/REHEAT

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freeze cooled muffins, individually wrapped, in a freezer-safe bag for up to 3 months.

Reheat refrigerated muffins in the microwave for about 10 to 15 seconds or directly from frozen for 30-60 seconds.

Nutrition