Zucchini Raisin Bran Muffins

Perfectly moist and brimming with natural sweetness, these Zucchini Raisin Bran Muffins are the ultimate wholesome treat for any time of day! Featuring shredded zucchini for added moisture, heart-healthy raisin bran cereal for texture, and a hint of warm cinnamon, these muffins are both nourishing and irresistibly delicious. Packed with juicy raisins and the optional crunch of chopped nuts, they’re a delightful way to incorporate veggies into your baking without compromising on flavor. Quick to prepare in just 15 minutes and baked to perfection in under 20, this easy recipe is ideal for busy mornings, meal prep, or a satisfying snack. Whether enjoyed warm with a pat of butter or paired with your favorite coffee, these muffins are a nutritious and flavorful addition to your weekly repertoire.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1 cup (shredded) Zucchini
• 2 cups Raisin bran cereal
• 1 cup All-purpose flour
• 0.5 cup Sugar
• 0.25 cup Brown sugar (packed)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 1 cup Milk
• 0.25 cup Vegetable oil
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.5 cup Raisins
• 0.25 cup Chopped nuts (optional, e.g., walnuts or pecans)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin well.

Step 2

In a large mixing bowl, combine the raisin bran cereal and milk. Let it sit for about 5 minutes to soften the cereal.

Step 3

While the cereal soaks, in a separate bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

Step 4

Add the shredded zucchini, vegetable oil, egg, and vanilla extract to the soaked cereal mixture. Stir until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 6

Fold in the raisins and chopped nuts (if using).

Step 7

Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 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 tin 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	1028 grams (1028.0g)

Amount per serving	% Daily Value*
Calories	2644

Total Fat 87.60g	112%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 35.90g
Cholesterol 242mg	81%
Sodium 4382mg	191%
Total Carbohydrate 443.70g	161%
Dietary Fiber 26.50g	95%
Total Sugars 270.20g
Protein 46.20g	92%

Vitamin D 161IU	806%
Calcium 559mg	43%
Iron 48mg	269%
Potassium 2413mg	51%

*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: 28.7%

Protein: 6.7%

Carbs: 64.6%