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!

4.7 from 6 reviews
Zucchini Bread Bran Muffins
 
Prep time
Cook time
Total time
 
Lightly spiced bran muffins filled with garden fresh zucchini. These zucchini bread bran muffins are excellent on their own, but are even better with chunks of chopped walnuts or chocolate!
Author:
Yield: 12 muffins
Ingredients
  • 1 c. + 2 tbsp. buttermilk
  • 1 egg
  • ⅓ c. vegetable oil
  • 2 tbsp. granulated sugar
  • ⅓ c. brown sugar
  • 1½ tsp. vanilla extract
  • ½ c. finely grated zucchini*
  • 1½ c. wheat bran
  • 1 c. all-purpose flour**
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 c. chopped nuts or chocolate
Directions
  1. Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
  2. In a small glass measuring cup or bowl, whisk together the buttermilk, egg, oil, sugars, vanilla and grated zucchini.
  3. In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the nuts or chocolate.
  4. Scoop the batter into the prepared pan, dividing evenly between the wells. 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 a ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!


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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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I love bran muffins, I made them all the time in the fall and winter, and I’m always on the prowl for a new recipe — I love that you added zucchini to these.

  2. I made the batter and left it in the fridge for 24hrs before baking and the muffins were super light and moist. So delicious.

  3. I made these as jumbo muffins looking up the time online.  They were wonderful!!  I made a double batch to take to a party following your directions and they burned.  425F is too hot.  Just FYI.

  4. Awesome recipe! I had a huge craving for zuchinni bread only wanted to skip the calories of my moms traditional recipe. I would love to know the nutrition content of this recipe.

  5. Love the combination of bran and zucchini! I’m not a sweet tooth and usually like my baked goods less sweet than the recipe but I’ve got to say, these could have used even double the sweetness. Next time I’ll likely add dates and sprinkle brown sugar on the tops before they bake. Texture-wise they came out great. I followed the recipe exactly and baked 15 minutes at 425F (but live at elevation). Thank you!

    1. You are so welcome! You could definitely add whatever you like to these. That would be good! Thank you so much!

  6. My wife and I have made these several times as we had a lot of zucchini and like bran. We double the batch and freeze them baked, microwaving them to thaw as needed. One change we always do is– bran should be soaked for at least 4 hours before baking so it can hydrate. We mix most of the wet ingredients plus sugars, sans zucchini and vanilla, and let it sit overnight in the fridge. The next day we add the zucchini (fine grate using a Cuisinart shredding disk) and vanilla to the bran mixture ideally brought up to room temp. My gut feeling to add those later.
    We often substitute spelt flour which we happen to have on hand.
    Sometimes we substitute half the oil with applesauce. We found going above 50% sauce allowed them to stick to the paper cupcake cups.

  7. I had some garden fresh zucchini and wanted to try something different. This recipe fit the bill and putting in walnuts means it can be a breakfast to go option!