Best 12 Zucchini Raisin Bran Muffins Recipes

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Zucchini raisin bran muffins are a delicious and nutritious way to start your day. They are packed with grated zucchini, plump raisins, and wholesome bran, making them a good source of fiber, vitamins, and minerals. These muffins are also low in fat and sugar, making them a healthier alternative to traditional muffins.

This recipe article provides two variations of zucchini raisin bran muffins: a classic version and a vegan version. The classic version is made with all-purpose flour, sugar, baking powder, baking soda, salt, eggs, milk, oil, grated zucchini, and raisins. The vegan version uses whole wheat flour, coconut sugar, baking powder, baking soda, salt, mashed bananas, almond milk, coconut oil, grated zucchini, and raisins. Both versions of the muffins are easy to make and can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI RAISIN MUFFINS



Zucchini Raisin Muffins image

Moist and sweet treat that everyone will love.

Provided by Jenifer Mastrud

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  • Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g

EVERYTHING ZUCCHINI BRAN MUFFINS



Everything Zucchini Bran Muffins image

A delicious zucchini bran muffins recipe made with shredding zucchini and carrots, unbleached flour, ground flaxseed, oat bran, raisins, and walnuts. This healthier muffin recipe is simple and incredibly delicious!

Provided by Amee

Categories     Breakfast

Time 30m

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour (*can also use spelt or wheat flour)
3/4 cup ground golden flaxseed
3/4 cup oat bran
1 cup brown sugar (*can also use Truvia brown sugar blend to cut the sugar and calories)
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 tsp ground cinnamon
3/4 cup milk (whole milk recommended)
2 eggs (beaten)
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup raisins
1 cup chopped walnuts (*can also use pecans or almonds)

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.

Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 256 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

MOIST ZUCCHINI BRAN MUFFINS



Moist Zucchini Bran Muffins image

Provided by Sandra Lee

Time 30m

Yield 12 servings

Number Of Ingredients 7

1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

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

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bake     Raisin     Zucchini     Healthy

Yield Makes 12 Muffins

Number Of Ingredients 16

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup Miller's Bran (see Note*)
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
Special equipment: 12-cup muffin tin

Steps:

  • Preheat the oven to 375°F.
  • In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and 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, walnuts, and 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 RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bread     Mixer     Vegetable     Breakfast     Brunch     Bake     High Fiber     Raisin     Walnut     Zucchini     Healthy     Bran     Whole Wheat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

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.

MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

CINNAMON MUFFINS



Cinnamon Muffins image

This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI-OATMEAL MUFFINS



Zucchini-Oatmeal Muffins image

As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

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.

Nutrition Facts :

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Healthy muffin recipe from Gourmet Magazine (August 1993). It's even tasty to those who don't care for bran! If you don'r have miller's bran, you can use All-Bran cereal or wheat germ. You can omit raisins or substitute for other dried fruit such as cranberries or blueberries.

Provided by blucoat

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2/3 cup miller's natural bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

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.

Nutrition Facts : Calories 238.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 56.3, Sodium 253.4, Carbohydrate 30.6, Fiber 2.9, Sugar 15.9, Protein 4.5

SHANNON'S ULTIMATE ZUCCHINI BRAN MUFFINS



Shannon's Ultimate Zucchini Bran Muffins image

I have search near and far to come close to my favorite muffins that I used to by next door to the corner Convenient Store..they were heaven but unfortunately, they closed doors. So now just by accident, combining two recipes inspirations-I found it!! Very close and very dense and flavorful. I also use this as a base for any bran muffin that I just add or take away. I have a sugar free and fat free version of this that I will post. I really enjoy them and I have had raves from my older neighbors who loved them as well.

Provided by Wicked Creations

Categories     Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1 cup all-bran cereal (wheat flakes)
1 cup bran flakes (organic-the real deal)
1/2 cup Wheatena or 1/2 cup cracked wheat
1 cup Post Grape-Nuts cereal
1/4 cup wheat germ
1 1/2 cups dry low-fat buttermilk
3 egg whites
2 tablespoons plain yogurt
1/4 cup applesauce
1/2 cup brown sugar (packed)
1/3 cup honey
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 cup zucchini (shredded)
1 cup pecans (chopped)
1 cup raisins

Steps:

  • Preheat oven to 350°F and spray muffin tins with non-stick cooking spray; set aside.
  • Combine cereals, bran, wheat germ together. Pour prepared buttermilk over mixture and let it sit for five minutes in a large bowl.
  • In another bowl, combine flour, baking powder, baking soda and cinnamon and set aside.
  • Add egg whites, applesauce, brown sugar, honey, yogurt and vanilla extract to cereal mixture and mix.
  • Add flour mixture to batter stirring til moistened.
  • Add zucchini, pecans and raisins and thoroughly mix.
  • Fill tins almost full--they will not raise much.
  • Bake for 25 minutes or until tester comes out clean.
  • Note: You can make this into a loaf but bake for 50-60 minutes instead.

Nutrition Facts : Calories 262.5, Fat 7.7, SaturatedFat 0.8, Cholesterol 0.3, Sodium 142.1, Carbohydrate 48.8, Fiber 6, Sugar 26.1, Protein 6

EASY RAISIN BRAN MUFFINS



Easy Raisin Bran Muffins image

I just love these muffins with butter and jam for a quick breakfast and there are very good for you too.

Provided by Karla Everett

Categories     Muffins

Time 25m

Number Of Ingredients 11

1 c sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 c sugar
1 egg ; beaten
1/2 c milk
1/4 c melted fat (lard)
1 1/2 c raisin bran flakes
********* or ************
1 1/2 c bran flakes
1/2 c seedless raisins

Steps:

  • 1. Sift together : flour , baking powder , salt and sugar.
  • 2. Combine : beaten egg , milk and slightly cooled melted fat.
  • 3. Add to floured mixture ; stirring only enough to dampen the flour.
  • 4. Fold in raisin bran flakes or bran flakes and raisins ; being careful not to over mix.
  • 5. Fill well greased 2-1/2" muffin cups 2/3 way full.
  • 6. Bake @ 400° for 15-18 minutes.
  • 7. NOTE : To maintain there original freshness , store in an air tight container , and Re-heat them up wrapped in foil.

Tips:

  • Use ripe zucchini: The riper the zucchini, the more flavorful your muffins will be. Look for zucchini that is deep green and firm to the touch.
  • Grate the zucchini: Grating the zucchini will help it to release its moisture and blend into the batter more easily. If you don't have a grater, you can use a food processor fitted with a shredding blade.
  • Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
  • Bake the muffins at a high temperature: This will help them to rise and become fluffy. Start by baking the muffins at 400 degrees Fahrenheit for 20 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 10-15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  • Let the muffins cool before serving: This will help them to firm up and become easier to handle.

Conclusion:

These zucchini raisin bran muffins are a delicious and healthy way to start your day. They're packed with nutrients, including fiber, vitamins, and minerals. They're also low in calories and fat, making them a great option for people who are watching their weight. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try. You won't be disappointed!

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