Zucchini Bran Muffins

Aside from the occasional hint of bright green in these moist, delicious muffins, you would never guess the secret ingredient.

Prep time:  10 minutes
Cook time: 15-20 minutes
Yield:  A dozen or so muffins

3 1/2 cups whole wheat flour
1 1/2 cups wheat bran
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
zest from one lemon (optional)
pinch salt
2 eggs
2/3 cup apple juice
4 tablespoons canola oil
2 teaspoons vanilla extract

1 cup shredded zucchini

Preheat your oven to 400.

While the oven is heating, in a mixing bowl whisk the flour, bran, cinnamon, baking soda, baking powder, lemon zest, and salt.  In a separate bowl whisk the eggs, then whisk in the apple juice, canola oil, and vanilla.  Pour the egg mixture in to the flour mixture, add the shredded zucchini, and stir to just combine.  If batter is too dry, stir in a bit more juice.

Spoon batter into muffin cups, generously filling each cup.  Slide muffin tray in to the oven and bake for 17-20 minutes or until muffins are done.

What a breakfast.

Photo and Recipe by Tod Dimmick

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