Oat Bran Zucchini Muffins

Submitted by Chef #1136879 luv2bake

"These are moist, but not heavy. They are very easy. I use the food processor to chop the zucchini and measure the oil before the molasses so that the molasses just slides right out. I developed this recipe to get my quota of Oat Bran and use my zucchini."

 

• Ready In: 29mins
• Ingredients: 12
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 3⁄4 cups oat bran
• 1⁄2 cup flour
• 1⁄3 cup sugar
• 1⁄4 cup Splenda sugar substitute
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1⁄3 teaspoon clove
• 2 1⁄4 cups zucchini
• 2 eggs
• 1⁄3 cup canola oil
• 1⁄4 cup molasses

directions

1. Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

Reviews

[Jazzyroadrunner]

Delicious! Yummy with great texture. I did make a couple subs - I used coconut oil instead of canola and I used brown sugar in place of the sugar substitute.

 

[Charlotte J]

I made these for breakfast this morning. My son liked them, as for myself, I have a cold so can not taste anything. But they were very easy to make, very moist and tender. The toothpick came out clean after 23 minutes. They will come out very moist and you'll think you should have baked them longer but when they cool they will be perfect. This was my first time baking with more oat bran then flour. Thank you for posting. Made for *New Kids On The Block 2009* game