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Oat Bran Zucchini Muffins are a perfect addition to breakfast or a quick snack.

Oat Bran Zucchini Muffins

Zucchini is abundant in the Summer. Are you swimming in zucchini like me? Use some up with these zucchini muffins!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 178kcal
Author Jennifer Pullman


  • 1 ½ cup whole wheat flour I used white whole wheat
  • ½ cup oat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/ teaspoon cinnamon
  • ½ cup butter melted
  • ¾ cup milk I used skim
  • 1 egg beaten lightly
  • ½ cup pure maple syrup
  • 2 cup shredded zucchini


  • Preheat oven to 350 degrees F.
  • Grease the wells of a 12 cup cupcake pan or line with cupcake liners.
  • In a large bowl combine dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl combine wet ingredients: maple syrup, egg, milk, and melted butter.
  • Add wet ingredients and zucchini into dry ingredients, stir just until combined.
  • Pour muffin batter (about ¼ cup) into a prepared cupcake pan filling each well about ⅔ full.
  • Bake for about 20 minutes or until a cake tester inserted into the muffin comes out clean.


Serving: 1muffin | Calories: 178kcal | Carbohydrates: 23.8g | Protein: 4.2g | Fat: 8.8g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 36.1mg | Sodium: 234.3mg | Potassium: 0mg | Fiber: 2.3g | Sugar: 9.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg