Best 9 Zucchini Spice Bran Muffins Recipes

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

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.

SPICED ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350F.
• Grease and paper muffin tins.
• Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
• Do not overmix.
• Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
• (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
• Pour into muffins tins and bake approximately 20 minutes.

ZUCCHINI MUFFINS

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.

ZUCCHINI SPICE MUFFINS

Steps:

• Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
• Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
• Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
• Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
• Bake for 20-25 minutes or until tops spring back when lightly touched.

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

ORANGE ZUCCHINI MUFFINS

Steps:

• Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ZUCCHINI SPICE BRAN MUFFINS

Steps:

• Heat oven to 350°. Combine zucchini, egg white, ginger, zest, sugar and oil in a bowl; mix well. Slowly stir in cereal, raisins, flour, cinnamon, baking soda and baking powder, stirring until flour is just incorporated. Coat a muffin pan with cooking spray; fill 3 cups with batter. Bake until muffins spring back to the touch and a toothpick comes out clean when inserted in center, 30 to 35 minutes. 253 calories per muffin, 9.6 g fat (1.3 g saturated), 42 g carbs, 5.5 g fiber, 3.8 g protein

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.