Zucchini Breakfast Muffins


One of the families that we have been cooking for made a special request to repeat last weeks breakfast–– Zucchini Bran Muffins.  I adore muffins but most are too sweet for me.  I tested this recipe repeatedly to get the sugar as low as possible, eliminate all white flour and pack them with zucchini and walnuts… A good way to start the day.

Zucchini Bran Muffin, Makes 12 large muffins or 24 small muffins

1/4 cup ground flax seed mixed with 1/4 cup water, 1/2 cup almond milk, 1/4 cup raw honey, 2 tablespoons vegan sugar, 3 tablespoons olive oil, 1 cup stone ground whole wheat flour, 1 cup wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, pinch of salt, 3 cups shredded zucchini, 3/4 cup chopped walnuts

Preheat oven to 350 degrees.

Combine the flax/water, milk, honey sugar and oil and mix until thoroughly combined.  Add the flour, bran, baking soda, baking powder, salt, zucchini and walnuts and mix until thoroughly combined.

Divide batter into muffin tins and bake until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.  Serve warm or after they cool.

This entry was published on July 24, 2013 at 3:22 pm. It’s filed under Uncategorized and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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