Go Back Email Link
+ servings
Oat Bran Zucchini Muffins are a perfect addition to breakfast or a quick snack.

Oat Bran Zucchini Muffins

Jennifer Pullman
Zucchini is abundant in the Summer. Are you swimming in zucchini like me? Use some up with these zucchini muffins!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 178 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1muffinCalories: 178kcalCarbohydrates: 23.8gProtein: 4.2gFat: 8.8gSaturated Fat: 5.1gPolyunsaturated Fat: 3gMonounsaturated Fat: 0gTrans Fat: 0.3gCholesterol: 36.1mgSodium: 234.3mgPotassium: 0mgFiber: 2.3gSugar: 9.3gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Mention @nourishedsimply