Vegan Zucchini Bread Bran Muffins
These Vegan Zucchini Bread Bran Muffins are chock full of plant-based goodies like raisins and shredded zucchini, leaving you feeling satisfied.
Servings: 12 muffins
Calories: 157kcal
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup wheat bran
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 flax egg 3 tablespoons water + 1 tablespoon ground flaxseed
- ¾ cup non-dairy milk
- ½ cup maple syrup
- ¼ cup oil neutral flavored
- 1 teaspoon vanilla extract optional
ADD-INS:
- 1 cup shredded zucchini excess water squeezed out
- ⅓ cup raisins or mix-ins of choice
Instructions
- Preheat your oven to 400 °F and spray a muffin tray with non-stick cooking spray. Set aside.
- In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water. Set aside to gel while you prepare the rest of the batter.
- In a large bowl, whisk together the dry ingredients (flour, wheat bran, baking powder, cinnamon and salt).
- Add in the wet ingredients and mix until just combined.
- Fold in the shredded zucchini and raisins.
- Evenly divide the batter among the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly before removing from the pan.
Notes
Store these zucchini bran muffins an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. They are best when you warm them slightly before serving.
Nutrition
Serving: 1muffin | Calories: 157kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 214mg | Potassium: 203mg | Fiber: 3g | Sugar: 9g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg