Veggie Bran Muffins

Start your day with a wholesome burst of flavor and nutrition with these Veggie Bran Muffins! Packed with fiber-rich wheat bran, shredded carrots, and zucchini, these muffins are the perfect blend of health and indulgence. Sweetened naturally with brown sugar and unsweetened applesauce, they’re deliciously moist with a hint of cinnamon warmth in every bite. Perfect for breakfast or a midday snack, these muffins are easy to prepare in just 15 minutes and bake to golden perfection in 20. Customize them with optional chopped walnuts for added crunch, and enjoy a batch of 12 muffins that stay fresh for days. Healthy, hearty, and incredibly satisfying, these veggie-packed muffins are a great way to sneak in your daily dose of veggies.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Wheat bran
• 1 cup All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 2 large Eggs
• 0.75 cup Brown sugar (packed)
• 0.5 cup Unsweetened applesauce
• 1 cup Milk
• 1 teaspoon Vanilla extract
• 1 cup Grated carrot
• 1 cup Grated zucchini
• 0.5 cup Chopped walnuts (optional)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the wheat bran, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.

Step 3

In another large bowl, whisk together the eggs and brown sugar until smooth. Add the unsweetened applesauce, milk, and vanilla extract and whisk to combine.

Step 4

Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.

Step 5

Gently fold in the grated carrot, grated zucchini, and chopped walnuts (if using). Ensure the vegetables are evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(937.8g)

Amount per serving	% Daily Value*
Calories	1866.8

Total Fat 46.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 3036.7mg	0%
Total Carbohydrate 368.7g	0%
Dietary Fiber 54.2g	0%
Total Sugars 197.5g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 380.6mg	0%
Iron 19.9mg	0%
Potassium 2733.0mg	0%

*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: 20.2%

Protein: 7.9%

Carbs: 71.8%