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.
This morning I realized that I had a bunch of zucchini that needed to be used. So 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-off of my whole wheat 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 a few more tablespoons of brown sugar. Lightly spiced and ever so slightly sweet.
For additional delicious muffin recipes you have to try my Coffee Cake Muffins, and Jumbo Banana Chocolate Chip Muffins.
Table of Contents
Reasons We Love These Zucchini Muffins
- Zucchini Muffins are packed with vitamins and minerals.
- These Bran Zucchini Muffins are versatile. They’re adaptable to various flavors and dietary needs.
- Zucchini naturally adds moisture to these healthy muffins.
Recipe Ingredients
- Vanilla Extract: Vanilla extract imparts a warm, flavor to the muffins.
- Cinnamon: It offers a sweet and woody flavor, adding a comforting, spicy note.
- Nutmeg: Nutmeg contributes a nutty and slightly sweet flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Nut Variations: I like using pecans for this recipe but you can also use walnuts, peanuts, or any other nuts you prefer for baked goods.
- Dairy-Free: For a dairy-free alternative you can substitute in almond milk.
How to Make Zucchini Bran Muffins
Step 1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly spray or line one muffin tin and set aside.
Step 2: In a small glass measuring cup or bowl, whisk together the buttermilk, egg, oil, sugars, vanilla, and grated zucchini.
Step 3: 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.
Step 4: 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.
FAQs
Absolutely! Raisins, shredded carrot, or chocolate chips make great additions. Stir them in with the dry ingredients to prevent them from sinking to the bottom during baking. They’ll add a lovely sweetness and texture to your muffins.
No. Peeling the zucchini is not necessary for this recipe. The skin of the zucchini is not only edible but also beneficial, as it adds extra nutrients, fiber, and vibrant color to the muffins.
Storage Info
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.
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Zucchini Bran Muffins Recipe
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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.
Made these this morning for first time. Only change I made was applesauce in place of the oil! I did add chopped walnuts. They are amazing! Perfectly done on time and moist and tender! Thanks for sharing the wonderful bran muffin recipe!
I love bran muffins and bake them often, but this time I wanted to use the abundance of zucchini from my garden in a muffin. This recipe was fantastic! I doubted the oven temperature, thinking it would dry out the muffins at such a high heat. No — I baked them for exactly 14 minutes and they are PERFECT! I used all whole wheat pastry flour, I used full fat plain yogurt instead of buttermilk, and didn’t add nuts or chocolate chips. I have to stop myself, I’ve already had 2! I rarely write a review, but baking can be tricky and am always looking for good recipes. This one is truly a home run! Andrea, I’m going to see what other recipes you have, I bet they’re great, thank you for this wonderful recipe!
GREAT! This will become my basic muffin recipe. I only had oat bran so I used that along with half all purpose/half whole wheat flour. Used black walnuts. I plan to change it up by using different combinations of flours, brans and wheat germ and a variety of berries, dried fruits and nuts. But as a basic recipe it can’t be beat. Thank you.