Vegan Zucchini Bran Muffins Recipe

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This Vegan Zucchini Bran Muffin Recipe is made with raisins, crumbled raisins, and water.

Golden brown zucchini bran muffins stacked on a blue plate.

I love hiding zucchini in anything. I’ve made Zucchini Bread Baked Oatmeal, Creamy Tomato Zucchini Soup, Zucchini Oatmeal Chocolate Chip Cookies, and even Vegan Zucchini Brownies. However, my favorite way to add zucchini to our diet is in this vegan zucchini bran muffin recipe! Even my kids who don’t like zucchini love these muffins. We hope you do too!

Why this recipe works

  • Although there is no milk or eggs in this recipe, these Zucchini Bran Muffins are Super fluffy and moist (Yes, I used that word). Plus, they are Great for anyone with egg or dairy allergies.
  • I love that these muffins not only taste amazing, but also allow you to do just that Sneak some veggies in your morning. Not much, I know, but something!
  • Beyond some hemp eggs, this recipe Only one bowl is requiredMade for easy cleaning.
  • Here is the recipe Super adaptable. Use oat bran instead of wheat bran. Use grated carrots instead of grated. Add almonds or craisins or chocolate chips instead of raisins. Use any neutral oil you have on hand. Make this recipe your own!

material

Whole wheat flour, wheat bran, shredded wheat flour, water
  • wheat bran – Wheat bran is the hard, outer layer of the wheat grain. It’s a good source of fiber and gives these Zucchini Bran Muffins that classic bran flavor. You should be able to find wheat bran at your local grocery store, either in the baking section or in the health food section.
  • wheat flour – I like to bake with whole wheat flour whenever I can. Whole wheat flour is nicely paired with wheat bran.
  • Maple syrup – For sweetness, this zucchini muffin recipe calls for maple syrup. It’s a natural sweetener that my whole family loves, and it gives these muffins a rich, maple flavor.
  • Non-dairy milk – You can use whatever non-dairy milk you have on hand. Homemade oat milk is the most affordable. You can also use homemade almond milk from a carton or store-bought non-dairy milk.
  • the oil – Coconut, light olive and vegetable oils have worked great for me in this recipe, but use whatever neutral flavored oil you have on hand.
  • Hemp eggs – Instead of eggs, you will use flax eggs for this recipe. To make a flax egg, whisk together 1 tablespoon of flaxseed with 3 tablespoons of water. Keep the mixture aside until it thickens. Then use the thick flax mixture as you would regular egg bakes.
  • Mix-in – Use whatever mixture you enjoy with the bran. I like to use walnuts, raisins, craisins or even chocolate chips.

See the recipe card below for a complete list of ingredients and measurements.

Substitutions and Alterations

  • wheat bran – I use wheat bran and oat bran interchangeably, so if you have one or the other on hand, use the one you already have.
  • wheat flour – I only tested this recipe with whole wheat flour, but I believe spelled or white flour would work as well. If you use white flour, you may need less non-dairy milk because wheat flour absorbs more liquid.
  • Maple syrup – Agave syrup would probably be the best maple syrup replacement for maple syrup because it is a ranier liquid sweetener.
  • Non-dairy milk – Again, any non-dairy milk from a carton will work in this recipe!
  • the oil – Any neutral oil will work for this Zucchini Bran Muffin recipe. As I mentioned above, I like to use coconut oil, light olive oil or vegetable oil.
  • Mix-in – Mix-ins are small chopped pieces that you fold into the batter just before baking. I like bran with chopped nuts, raisins or craisins and or chocolate chips.

How to Make Zucchini Bran Muffins

Whisk together the whole wheat flour, wheat bran, baking powder and salt in a large wooden mixing bowl.

Step 1: In a large bowl, whisk together the dry ingredients (flour, wheat bran, baking powder, cinnamon, and salt).

Mix zucchini bran muffin batter with a wooden spoon in a large mixing bowl.

Step 2: Add the wet ingredients and mix until just combined.

In a large wooden mixing bowl, stir the drained zucchini and raisins into the muffin batter with a wooden spoon.

Step 3: Fold in chopped chives and raisins.

Divide Zucchini Bran Muffin Batter evenly between muffin cups.

Step 4: Divide the batter evenly between the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before removing from pan.

Zucchini Bran Muffins in a black muffin pan right after baking.

storage

Depending on the climate you live in, these muffins will store well at room temperature for a day or two If you need them to last longer, store them in an airtight container in the fridge for up to a week They will freeze for 1-2 months if stored well in a freezer safe container or bag.

Expert tips

  1. I like to squeeze out all the excess water from my shredded zucchini before storing it in the muffin batter. It’s not always necessary, but I love the way the muffins turn out when I do.
  2. Do not overmix your muffin batter! Keep stirring as the wet and dry ingredients are mixed together. If there is some dry flour in the batter, that’s fine.
Then crumble the zucchini into the bran muffins.

Recipe FAQs

Do you need to peel the skin before eating?

No! I like to leave my zucchini skin on whenever I shred it for baking. It adds beautiful color and adds nutrients.

How do you grate zucchini for muffins?

I usually use the small holes in a box grater to shred zucchini for zucchini muffins or zucchini bread. However, the smaller you cut your zucchini, the more water will come out, so you may need to squeeze out some extra water.

Do you need to squeeze out excess liquid from shredded ducchini?

I personally like to drain the zucchini whenever I slice it, especially when I grate it on the finer holes of my box grater. Draining off excess water helps me control the amount of liquid in my baking and gets rid of some of the zucchini flavor. However, follow what the recipe says to do!

Is baking with zucchini healthy?

Healthy is a relative term, but I generally find that adding more vegetables to my diet makes me feel better. Baking with zucchini is a great way to introduce your kids to vegetables they might not like.

More vegan zucchini recipes

Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page

Vegan Zucchini Bread Bran Muffins

Faith Vandermolen

These Vegan Zucchini Bread Bran Muffins are full of plant-based goodness, like raisins and chopped nuts, to keep you feeling satisfied.

Q. Time 10 minutes

cooking time 25 minutes

total time 35 minutes

course the bread

cuisine US

serving 12 muffins

calories 157 kcal

material

  • 1 ½ the cup wheat flour
  • ½ the cup wheat bran
  • 1 table spoon Baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 Hemp eggs 3 tablespoons of water + 1 tablespoon of ground flaxseed
  • ¾ the cup Non-dairy milk
  • ½ the cup Maple syrup
  • ¼ the cup the oil Neutral flavor
  • 1 teaspoon Vanilla extract optional

Add-ins:

  • 1 the cup Cutie Cutie Squeeze out excess water
  • ⅓ the cup raisin or mix-in of choice

instructions

  • Preheat your oven 400 °Fa 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 flaxseed with three tablespoons of water. Set the gel aside 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 the wet ingredients and mix until just combined.

  • Fold in chopped chives and raisins.

  • Divide the batter evenly between the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before removing from pan.

Comment

Store these Zucchini Bran Muffins in an air-tight container out of the fridge for a few days or in the fridge for up to a week. They are best if you warm them slightly before serving.

nutrition

Worship: 1muffinCalories: 157kcalSugars: 26gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fats: 1gMonounsaturated fats: 0.5gSodium: 214mgPotassium: 203mgFiber: 3gSugar: 9gVitamin A: 81IUVitamin C: 3mgCalcium: 109mgIron: 1mg



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