Zucchini Bread Bran Muffins
Yields: 12 muffins
These tender muffins are great for snacks or easy grab-and-go breakfasts. Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. To reheat individual muffins, microwave for 12-15 seconds.
  • 1 ½ cups (180g) oat bran (measured correctly)
  • ⅓ cup (80g) plain nonfat Greek yogurt
  • ½ cup (120mL) nonfat milk
  • 1 ½ tsp vanilla extract
  • 1 cup (120g) whole wheat or gluten-free* flour (measured correctly)
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • ¼ cup (60mL) honey
  • ¼ cup (60mL) molasses
  • 1 ½ cups (160g) shredded zucchini, patted dry*
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  2. In a medium bowl, stir together the oat bran, yogurt, milk, and vanilla.
  3. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl. In a third bowl, whisk together the coconut oil and egg. Stir in the honey and molasses. Thoroughly mix in the bran mixture. Add in the flour mixture, stirring until just incorporated. Fold in the shredded zucchini.
  4. Divide the batter into the prepared muffin cups. Bake at 350°F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: For a gluten-free version, use certified gluten-free oat bran and the following gluten-free flour blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. I have not tried any other gluten-free flour and cannot guarantee that others will work.

Any milk may be substituted for the nonfat milk. Agave or maple syrup can be substituted for the honey. Do not substitute anything for the molasses; it gives the bran muffins their characteristic flavor.

The zucchini must be patted dry to remove excess moisture. This prevents the muffins from collapsing while they cool. To do so, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/08/15/zucchini-bread-bran-muffins/