Oat Bran Zucchini Muffins
Zucchini is abundant in the Summer. Are you swimming in zucchini like me? Use some up with these zucchini muffins!
Servings 12 muffins
- 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