For some reason I think that muffins have been classified as a health food. If you eat a muffin for breakfast, then you are making a healthy choice. I always think this is kind of a funny thing, because most muffins are not healthy. For example, the muffins you can purchase from the Costco bakery have about 690 calories, 38 grams of fat, 79 carbs and 48 grams of sugar! What??? I can think of a lot of things I would rather eat than a muffin if I am going to consume that amount of calories, fat and sugar.
I do have to say that I love the muffins from Mimi’s Cafe. But even those muffins aren’t the greatest nutritionally. Their honey oat bran muffin is definitely a better choice than the Costco variety, but still tips the scale at 463 calories, 12 grams of fat, 89 carbs, and 51 grams of sugar. Wow.
The thing is, I really like muffins. I rarely eat a muffin that isn’t homemade because first of all, I just can’t justify the calories, plus they usually aren’t as good as when you make them at home. But these delectable muffins combine the best of a few worlds. They have a fruit, a vegetable and bran in them, they are WAY lower calorie than most other bran muffins, and you get to pack them full of zucchini to use up the overflowing supply you may have. Plus, they are delicious. Really, really delicious. These muffins have 119 calories, 3 grams of fat, 22 carbs, and 10 grams of sugar. I have eaten a lot of them………..and I don’t even feel one bit guilty.
There is nothing tricky to this recipe. It is your basic muffin recipe with added zucchini, less fat and add applesauce. Of course these are delicious fresh, but they also freeze amazingly well. And I don’t know about you, but I would rather have a big batch of frozen delicious muffins than a big batch of frozen shredded zucchini in my freezer.
I like to use a muffin scoop to fill my muffin papers. I use about 1 1/2 scoops per tin. And yes those are gloves……that is actually my mom doing the scooping. She always wears gloves in the kitchen. You should try it sometime – it is actually kind of nice.
These muffins are great for a quick breakfast, but also to pack in a school lunch, after school snack, or before bedtime snack. Love them. My picky 4 year old told me they were the best muffins ever. Warmed my heart a little.
And for real enjoyment, pour a glass of ice cold milk along side your warm, melt in your mouth muffin. You’re welcome.
Zucchini Bran MuffinPrint Pin Rate
- 18 standard cupcake liners
- 1 cup water
- 3 cup All-Bran cereal
- 1/4 cup butter, unsalted
- 1/4 cup applesauce, unsweetened
- 1/2 cup sugar
- 2 large egg
- 2 cup zucchini
- 2 cup buttermilk
- 2 1/2 teaspoon baking soda
- 1 1/4 cup flour, all-purpose
- 1 1/4 cup flour, whole wheat
- 1/2 teaspoon salt
- Line a muffin tin with cupcake liners or spray with cooking spray.
- Peel and grate a medium zucchini. You will need 2 cups.
- Bring 1 cup of water to a boil.
- Mix boiling water and 2 cups of “All Bran” together then set aside.
- Mix the rest of ingredients together then add the “All Bran” and water mixture. Lastly, add the remaining 1 Cup “All Bran” at the end.
- Bake at 400 degrees for 15 minutes.