Pumpkin Zucchini Bran Muffins
 
Prep time
Cook time
Total time
 
Source: Seriously Delish: 150 Recipes for People Who Totally Love Food by Jessica Merchant
Serves: 12
Ingredients
  • 1 cup oat bran
  • 1 cup milk
  • 1 cup whole wheat pastry flour
  • ⅔ cup loosely packed light brown sugar
  • ¼ cup ground flaxseed
  • 1½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1 cup freshly grated zucchini
  • ¾ cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • 1 large egg
  • 2 tsp. vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
  2. Place the wheat bran on a baking sheet in a thin layer. Bake for 8 to 10 minutes to toast the bran, shaking the pan once or twice during baking. Remove the pan from the oven and add the bran to a bowl. Pour the milk over the top of it and let it sit for 5 minutes.
  3. In large bowl, whisk together the flour, brown sugar, flaxseed, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt, In another bowl, stir together the zucchini, pumpkin puree, coconut oil, egg and vanilla extract. Add the wet wheat bran to the pumpkin mixture and stir to combine.
  4. Add the wet ingredients to the dry and stir until just combined. Do not over-mix. Fill each muffin liner almost full. Bake the muffins until the tops are set, 20 to 22 minutes. Remove the pan from the oven and let cool slightly.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/09/pumpkin-zucchini-bran-muffins.html