Zucchini Bread Bran Muffins

This morning I was souring the kitchen for something to eat for breakfast. I really wanted to make a batch of my buttermilk pancakes, but realized that I had a bunch of zucchini that needed to be used. So instead of pancakes I grated the summer squash and used up the last bit of bran I had to make these zucchini bread bran muffins. They’re a spin of off my whole wheat bran muffins… a recipe I really love!

Zucchini Bread Bran Muffins

Unlike my whole wheat bran muffins, these golden beauties are a little more “decadent.” Instead of whole wheat flour I opted for all-purpose, I went with full-fat buttermilk, and I also added some chopped nuts and chocolate. To make these taste a little more like classic zucchini bread I upped the cinnamon, sprinkled in nutmeg and added some granulated sugar along with few more tablespoons of brown sugar. Lightly spiced and ever so slightly sweet. Just what I like when it comes to breakfast muffins. So let’s get started, shall we?

Zucchini Bread Bran Muffins

In a small mixing bowl or a 2 c. glass measuring cup, combine all of the wet ingredients. You’ll need  1 c. + 2 tbsp. of buttermilk, an egg, oil, granulated sugar, brown sugar, and vanilla extract. Once you’ve mixed them up, add the grated zucchini. I prefer finely grated, but coarse is ok too. Now it’s time to whisk together the dry ingredients in a large mixing bowl. That includes the wheat bran (I used Bob’s Red Mill), flour, baking powder, baking soda, salt, cinnamon and nutmeg. Pour the wet ingredients into the bowl with the dry ingredients, mix it up and then fold in some chopped nuts or chocolate.

Zucchini Bread Bran Muffins

Once the you’ve got the batter mixed up, divide between a standard size muffin tin. I used green silicone baking cups from The New York Baking Company to line some of my muffins with. I love that they give the same effect of muffins baked without liners, except you don’t have to spray or butter the pans! Plus they peel away easily from the muffins and are effortless when it comes to cleaning them (always a huge bonus in my book)! Place the muffins into a 425 degree oven to bake for 14-16 minutes. Let ‘em cool for a few minutes and then enjoy! These muffins should last on your counter for a few days. Not only do they make great little breakfast muffins, but they’re also great mid-day snacks too! Enjoy!

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Zucchini Bran Muffins served on a white plate.

Zucchini Bran Muffins Recipe

Kickstart your day with a twist! Discover how leftover zucchini and bran combine to create mouth-watering Zucchini Bran Muffins, perfect for a nourishing and delicious breakfast.
4.91 from 20 votes
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Course: Bread, Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 muffins
Calories: 221kcal
Author: Andrea
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Ingredients

  • 1 cup + 2 tbsp buttermilk
  • 1 large egg
  • 1/3 cup vegetable oil
  • 2 Tbsp granulated sugar
  • 1/3 cup sugar - brown
  • 1 1/2 tsp vanilla extract
  • ½ cup zucchini - finely grated *
  • 1 1/2 cups wheat bran
  • 1 cup all-purpose flour **
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup chopped nuts or chocolate

Instructions

  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly spray or line one muffin tin and set aside.
  • In a small glass measuring cup or bowl, whisk together the buttermilk, egg, oil, sugars, vanilla, and grated zucchini.
  • In a separate mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually pour the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the nuts or chocolate.
  • Scoop the batter into the prepared pan, dividing it evenly between the wells. I used silicone baking cups to line some of my muffins. Place in the oven and bake for 14-16 minutes, or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

NOTES

*Pack your zucchini and gently squeeze out some of the liquid. It can still be moist but just not soggy.
**You can use only whole-wheat flour, only all-purpose flour, or ½ cup whole-wheat flour + ½ cup all-purpose flour. They taste great no matter what you use!
STORE these Zucchini Bran Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To FREEZE, just wrap them individually in plastic wrap and place them in a freezer bag, storing them for up to 3 months.
To REHEAT, thaw if frozen, and warm them in a microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 266mg | Potassium: 188mg | Fiber: 4g | Sugar: 9g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

Recipe source: adapted from my Whole Wheat Bran Muffins

This is not a paid or sponsored post, however I received free product from The New York Baking Company in exchange for my review. All recipes and opinions are my own.

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Frances Bautista

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Comments:

  1. 5 stars
    First time making a bran muffin! I am not sure what wheat bran is? None of the stores around me have it. Is this the same as the wheat bran cereal? I appreciate any help you can provide.

  2. 5 stars
    These turned out great. I substituted the oil with unsweetened applesauce and added half a cup of P.C. decadent semi-sweet chocolate chips and a quarter cup roasted pecan and two tablespoons freshly ground flax seeds. These make a great treat on low fat, low sugar diet.