Veggie Bran Muffins Recipe

Name: Veggie Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lite olive oil; 2 teaspoons vanilla; 1 1/2 cups sugar or 1 1/2 cups Splenda granular; 3 eggs (or egg substitute); 2 cups whole wheat flour; 1 cup natural bran; 2 teaspoons baking soda; 1 teaspoon baking powder; 5 tablespoons cocoa powder; 1 cup carrot, shredded; 1 cup apple, shredded; 1 cup zucchini, shredded; 1/2 cup applesauce; 1/2 cup raisins (optional) or 1/2 cup craisins (optional); 1/2 cup nuts (optional); 1 cup chocolate chips (optional)

Servings: persons

1 cup lite olive oil
2 teaspoons vanilla
1 1/2 cups sugar or 1 1/2 cups Splenda granular
3 eggs (or egg substitute)
2 cups whole wheat flour
1 cup natural bran
2 teaspoons baking soda
1 teaspoon baking powder
5 tablespoons cocoa powder
1 cup carrot, shredded
1 cup apple, shredded
1 cup zucchini, shredded
1/2 cup applesauce
1/2 cup raisins (optional) or 1/2 cup craisins (optional)
1/2 cup nuts (optional)
1 cup chocolate chips (optional)

1
Combine oil,vanilla sugar. Mix in eggs.
2
Add flour,baking soda ,baking powder, cocoa.
3
Mix well & add carrots, apples, zucchini and any optionals.
4
Adding 1/2 cup apple sauce makes it very moist.
5
Mixture will be thick and not batter like. This is normal. They do not rise much so fill the muffin cups about to level of the top.
6
Place in muffin pans with papers or spray silicone pans.
7
Bake 28 minutes at 350 degrees.
8
Tasty dense moist muffin. I used splenda and egg substitute to reduce calories so I can justify the chocolate chips.
9
They freeze well and can be defrosted in micowave individually.
10
optional substitute for spice muffin 2 tsp cinnamon & 1 tsp nutmeg for cocoa powder.

1497

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup lite olive oil, 2 teaspoons vanilla, 1 1/2 cups sugar or 1 1/2 cups Splenda granular, 3 eggs (or egg substitute), and more.

Yes, Veggie Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Veggie Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions