What could possibly be a better combination than this Moist Whole Wheat Zucchini Bran Muffins Recipe? It is combining 3 delicious elements- whole wheat+zucchini +bran. All coming together in a really moist, rich muffin.
If you are new to baking with whole wheat flour, no need to worry. Throughout this recipe post, you will find the details you need to make the perfect muffins the first time and every time.
My lemon zucchini bread is another great whole wheat bake you need to try out. The bright lemon flavor pairs perfectly with the zucchini- you will be surprised!
Keys to making the best whole wheat muffins
- First, make sure you have the right balance of moisture- lucky for you, I took care of this step. My freezer full of trials can attest to the fact.
- Be sure your whole wheat flour is fresh. I have a grain mill, so I mill when I bake. If not, just check the expiration date and give it a smell. If it smells rancid at all, don’t use. The taste will be off on the muffins.
- It is really important to squeeze out the excess moisture from the zucchin once it is grated. Otherwise the muffins will be a really wet mess.
- Do not overmix. This is key with any baked good, but really important when you are using whole wheat. This will create a tough muffin more than anything else.
- Do not overbake. Whole wheat flour will absorb more moisture than refined flour. This means you always need to adjust the liquid ratio, but also watch the baking time. If it is overbaked, it will be really dry. One trick I have is to pull the muffins out when they are underbaked JUST SLIGHTLY. They will continue to bake with the residual heat even when you take them from the oven.
Ingredients
- Whole wheat pastry flour- I love using this low-protein flour, which is similar to a mix between all-purpose flour and cake flour for muffins, cakes and cookies. It keeps them so soft, very similar to refined flour.
- Wheat or oat bran- I have used both and love both. However, for a milder flavor, stick with oat bran.
- Brown sugar and granulated sugar- I love using both as they contribute to texture and the top crunchy crust.
- Baking soda- My preferred leavener for muffins.
- Salt- It doesn’t take much, but don’t leave it out.
- Cinnamon and nutmeg- I always add these 2 spices to my bran muffins.
- Melted butter and oil- Again a combination I always use in my muffins. I love the butter for the rich butter flavor, of course. The oil is used to add even more moisture to the muffins. I used canola oil, but you can also use any other neutral-flavored oil you prefer.
- Greek yogurt- Another ingredients used to add moisture to whole wheat muffins.
- Vanilla- another ingredient you don’t need much of, but don’t skip it! Vanilla enhances the flavors in any bake.
- Zucchini- This is grated and squeezed to remove the excess moisture.
How to make
Mix together the flour, bran, baking soda, salt, cinnamon and nutmeg in a small bowl and set it aside.
In another bowl, mix together the melted butter, oil and sugar. To this add the egg, Greek yogurt, vanilla and mix until it is combined. From this point on, do not overmix.
Add the grated zucchini and mix it in as well. Last in is the dry ingredients. Mix this to combine. Scoop the batter into your lined muffin pan.
Move to the oven and bake for 7 minutes at 400 degrees. Reduce the heat and bake at 350 degrees for another 13-16 minutes.
Remove the pan from the oven and once it has cooled for a few minutes, gently take the muffins from the pan and let them cool on a cooling rack.
They can be eaten warm or cooled to room temperature.
How to store the muffins
- Cool Completely: Allow the muffins to cool completely on a wire rack before storing. Storing them while still warm can lead to condensation, making them soggy.
- Airtight Container: Place the muffins in an airtight container to keep them from drying out. If you don't have an airtight container, you can use a resealable plastic bag.
- Paper Towels: Line the bottom of the container with a paper towel to absorb any excess moisture. You can also place another paper towel on top of the muffins before sealing the container.
- Room Temperature: Store the muffins at room temperature if you plan to eat them within 2-3 days. Keep the container in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, you can refrigerate the muffins. They will stay fresh for up to a week in the refrigerator. Make sure they are in an airtight container to prevent them from absorbing any fridge odors.
- Freezing: For even longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil to protect them from freezer burn. Place the wrapped muffins in a resealable freezer bag or an airtight container. They can be stored in the freezer for up to 3 months.
Other Zucchini Recipes
- Whole wheat zucchini bread
- Zucchini potato fritters
- Double chocolate zucchini cake
- Zucchini carrot cake bread
Moist Whole Wheat Zucchini Bran Muffins Recipe
Ingredients
- 1 ¾ cups whole wheat pastry flour
- ½ cup bran
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup melted butter
- ¼ cup oil- I used canola
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla
- 1 cup grated zucchini- squeezed to remove excess moisture
Instructions
- Preheat your oven to 400 degrees. Line your muffin pan with muffin liners and set aside.
- Mix together the flour, bran, baking soda, salt, cinnamon and nutmeg in a small bowl and set it aside.
- In another bowl, mix together the melted butter, oil and sugar. To this add the egg, Greek yogurt, vanilla and mix until it is combined. From this point on, do not overmix.
- Add the grated zucchini and mix it in as well. Last in is the dry ingredients. Mix this to combine. Scoop the batter into your lined muffin pan.
- Move to the oven and bake for 7 minutes at 400 degrees. Reduce the heat and bake at 350 degrees for another 13-16 minutes.
- Remove the pan from the oven and once it has cooled for a few minutes, gently take the muffins from the pan and let them cool on a cooling rack.
- They can be eaten warm or cooled to room temperature.
Did you make this recipe? Let me know!