Every Summer we plant a vegetable garden. Our staple veggies are tomatoes, cucumbers, and zucchini. I’m not the best gardener. I plant and then forget about my garden. That is not what you’re supposed to do. So I ended up this year with gigantic zucchini. A few of them measured over a foot long! Large zucchini like this are better shredded, so I was forced to make oat bran zucchini muffins (oh darn!). HGTV has some great info on growing zucchini that I am saving for next year!
I don’t bake often. That’s why you don’t see a lot of desserts on Nourished Simply, but you will find muffins. I have a “thing” for muffins. I usually have a stash in my freezer. Why in the freezer? I put freshly baked muffins into gallon size Ziploc bags and put them in the freezer as soon as they cool. This way the muffins will stay fresher longer and I can take my time eating them. My kids pull them out of the freezer for a quick snack. I grab one on my way out the door on work days. We just defrost the muffins in the microwave for about 1 minute and they’re perfect.
Oat Bran Zucchini Muffins
This recipe is similar to my carrot muffin recipe, except for the addition of oat bran. The moisture from the zucchini helps keeps the muffins moist even with the addition of the bran flakes. You can squeeze out the fluid from the zucchini, but you really don’t need to.
These oat bran zucchini muffins are pretty basic. You can add if you wish, nuts or even chocolate chips. Both will increase the calorie content, which is under 200. The chocolate chips, of course, will increase the sugar content. The nuts will increase the fat and protein content but will add healthy fat and increase the unsaturated fat content.
Oat Bran Zucchini Muffins
Yield 12 muffins
Zucchini is abundant in the Summer. Are you swimming in zucchini like me? Use some up with these zucchini muffins!
1 1/2 cup whole wheat flour (I used white whole wheat)
1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/ teaspoon cinnamon
1/2 cup butter, melted
3/4 cup milk (I used skim)
1 egg, beaten lightly
1/2 cup pure maple syrup
2 cup shredded zucchini
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 1/4 cup) into a prepared cupcake pan filling each well about 2/3 full.
Bake for about 20 minutes or until a cake tester inserted into the muffin comes out clean.
Serving Size 1 muffin
Amount Per Serving
% Daily Value
Total Fat 8.8 g
Saturated Fat 5.1 g
Unsaturated Fat 3 g
Trans Fat 0.3 g
Cholesterol 36.1 mg
Sodium 234.3 mg
Total Carbohydrates 23.8 g
Dietary Fiber 2.3 g
Sugars 9.3 g
Protein 4.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What’s your favorite muffin recipe?