Zucchini Carrot Oatbran Muffins

Ness and I have been the grateful recipients of three large zucchini from a friend’s garden. Last week Ness made whole wheat pasta with brown butter sauce, fresh herbs and cherry tomatoes from our garden, and grilled zucchini. Saturday night we did zucchini, roasted red pepper and hungarian wax pepper sandwiches. Last night I made Zucchini Carrot Oatbran muffins– a variation on a recipe I’ve been perfecting as my go-to whole grain breakfast colon-cleanser muffin. There are at least 6 grams of fiber per muffin. If you substitute a half banana for the egg, there is no saturated fat at all.

Zucchini Carrot Oatbran Muffins


1 1/2 cups oat bran
1 cup whole wheat flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon

1/2 cup unsweetened applesauce
1 egg (for vegan version sbstitute 1/2 mashed banana)
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 medium to large zucchini grated or shredded
2 medium carrots grated or shredded
1/2 cup milk (Use soy milk for vegan version.)


1/2 cup chopped walnuts
1/2 cup golden raisins 


1. Mix dry ingredients together in a large bowl and make a well in the middle.

2. Mix wet ingredients together in a medium-sized bowl. Pour into well in the middle of the dry ingredients and mix until moist throughout. Do not mix until smooth. Allow batter to sit for 10 minutes. This gives the cellulose in the oatbran a little time to break down and will result in a smoother texture. If you like a coarser bran muffin texture, you can bake as-is.

3. Optional: Mix in 1/2 cup of walnuts and 1/2 cup golden raisins. Be sure raisins are completely submerged in mixture. If you leave them dry and poking out the top of the muffin batter, they scorch.

4. Pour into greased muffin tin to 3/4 cup height. Bake 20-25 minutes at 375 degrees in preheated oven. I usually check them at 15 minutes and again at 20. Muffins are done when a toothpick inserted in the center comes out clean. Enjoy your healthy colon.


I usually do make these muffins with dried blueberries or cranberries, walnuts, and chocolate chips. That makes for a dryer batter. In that case, increase the milk to a full cup. You can also soak the oatbran in the milk and combine it with the wet ingredients before adding to the other dry ingredients. That makes for a much smoother texture.



Filed under Home Swett Home

3 responses to “Zucchini Carrot Oatbran Muffins

  1. Wow – I had one this morning (thanks Mel). I’ll be attempting this recipe myself!

  2. Pingback: Zucchini and Carrot Oat Bran Muffins « Stuff I Baked

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