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A close up shot of a few carrot zucchini bran muffins on a little wooden board

Carrot Zucchini Bran Muffins

by 12 Kitchens
A delightful addition to the breakfast table, these carrot zucchini bran muffins are super soft and moist, less sweet than most muffins, and on the healthier side of the scale. Better make a double batch because these will go fast!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Category Breakfast
Difficulty Easy
Servings 12 Medium muffins
Calories 162 kcal

Equipment

  • 1 12 ea muffin tin
  • 1 Box grater

Ingredients
 
 

  • 100 g Shredded carrots
  • 100 g Shredded zucchini
  • 156 g Oat Bran
  • 156 g All purpose flour
  • 112 g Granulated sugar
  • ¼ tsp Kosher salt
  • 2 tsp Baking soda
  • 2 ea Whole eggs
  • 134 g Buttermilk
  • 85 g Molasses
  • 58 g Honey

Instructions
 

  • Preheat the oven to 350*F and prepare your muffin tin with either pan spray or cupcake liners.
  • Peel and shred the carrots and zucchini if not using pre-shredded. Pat dry with a paper towel. Set aside.
  • Combine all ingredients in a bowl and whisk together until combined.
  • Fold in the zucchini and carrots until evenly combined.
  • Scoop evenly into the muffin tin until about ¼ inch from the top and bake for 25-30 minutes rotating halfway until it springs back when poked.

Nutrition

Calories: 162kcalCarbohydrates: 39gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gCholesterol: 2mgSodium: 253mgPotassium: 257mgFiber: 3gSugar: 20gVitamin A: 1428IUVitamin C: 2mgCalcium: 41mgIron: 2mg
Keyword 12 Kitchens Favorites, Coffee pairing, Easy dessert, Healthy recipe, No mixer dessert, Nut free recipes, Quick dessert, Spring Baking
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