Best 9 Oat Bran Zucchini Muffins Recipes

EVERYTHING ZUCCHINI BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl combine flour, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon and brown sugar.
• Add eggs, milk, vanilla and apple sauce to the flour mixture stirring until well combined.
• Stir in shredded carrots, zucchini, raisins and chopped nuts.
• Scoop batter into muffin tins sprayed with non-stick spray until 3/4 full.
• Bake for 20 minutes or until toothpick comes out clean.
• Allow to cool in tins for 10 minutes before transferring muffins to a cooling rack.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

OAT BRAN ZUCCHINI MUFFINS

Steps:

• 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.

MOIST ZUCCHINI BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
• Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake for 20 to 22 minutes or until tops are golden brown.
• Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams

OAT BRAN ZUCCHINI MUFFINS

Steps:

• Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

ZUCCHINI YOGURT MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
• In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

ZUCCHINI RAISIN BRAN MUFFINS

Steps:

• Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

ZUCCHINI-OATMEAL MUFFINS

Steps:

• In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.