Oat Bran Zucchini Muffins

Start your day on a wholesome note with these moist and nutritious Oat Bran Zucchini Muffins! Packed with fiber-rich oat bran, whole wheat flour, and the natural sweetness of honey and applesauce, these muffins deliver a hearty yet guilt-free snack or breakfast option. Grated zucchini adds a boost of moisture and sneaks in extra veggies, while warm cinnamon infuses each bite with cozy flavor. Perfectly customizable, you can mix in chopped nuts or raisins for added texture and flavor. Ready in just 35 minutes, these muffins are ideal for meal prep, as they store beautifully for up to three days or freeze for future enjoyment. Healthy, easy, and irresistibly satisfying—these muffins tick every box!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Oat bran
• 1 cup Whole wheat flour
• 1 tablespoon Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Salt
• 1.5 cups Zucchini, grated
• 2 large Eggs
• 0.5 cup Honey
• 0.5 cup Unsweetened applesauce
• 0.25 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 0.5 cup Milk (dairy or non-dairy)
• 0.5 cup Optional: chopped nuts or raisins

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.

Step 2

In a large mixing bowl, whisk together the oat bran, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.

Step 3

In a separate medium bowl, beat the eggs, then stir in the honey, applesauce, vegetable oil, and vanilla extract. Mix until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Step 5

Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter. If desired, gently fold in the chopped nuts or raisins at this stage.

Step 6

Slowly add the milk to the batter and stir until combined. The batter should be moist but still thick enough to scoop.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	1296.4 grams (1296.4g)

Amount per serving	% Daily Value*
Calories	2838

Total Fat 148.50g	190%
Saturated Fat 21.00g	105%
Polyunsaturated Fat 33.60g
Cholesterol 382mg	127%
Sodium 3404mg	148%
Total Carbohydrate 340.70g	124%
Dietary Fiber 53.60g	191%
Total Sugars 132.90g
Protein 84.00g	168%

Vitamin D 132IU	660%
Calcium 536mg	41%
Iron 21mg	115%
Potassium 3304mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 11.1%

Carbs: 44.9%