Zucchini-Bran Muffins

by Linda B.
(Springfield, IL, USA)

I got this recipe from one of my diet books and absolutely love it. I had gastric bypass surgery and made it for the first time about 3 months after surgery, but the book said they were okay to eat 6 to 8 weeks following gastric bypass, lap band or BPD surgery.


Necessary cooking utensils:

– Muffin tin
– Large mixing bowl
– Medium-sized mixing bowl
– Whisk
– Toothpicks


(makes 12 2-oz. muffins)

– 1 cup (110 g) oat bran flour
– 3/4 cup (30 g) bran cereal
– 1/2 cup (55 g) whole wheat flour
– 1/3 cup (50 g) unpacked light brown sugar
– 2 teaspoons baking powder
– 1/2 teaspoon Celtic sea salt (the recipe calls for regular salt, but our family has replaced Celtic sea salt for all of our salt intake due to its health benefits and better taste)
– 1 teaspoon cinnamon
– 1/3 teaspoon nutmeg
– 1 egg
– 1 tablespoon (14 ml) vegetable oil
– 1/4 teaspoon almond extract
– 1/4 teaspoon vanilla extract
– 1 cup (240 g) nonfat plain yogurt
– 3/4 cup (95 g) grated zucchini (remove the moisture by squeezing it in a paper towel)
– 1/4 cup (60 g) unsweetened applesauce

Cooking Instructions

1. Preheat the over to 375 degrees F (190 degrees C)
2. Spray muffin tin with cooking spray
3. Put the following ingredients into the large mixing bowl and stir:
– brown sugar
– bran cereal
– oat bran flour
– baking powder
– whole wheat flour
– cinnamon
– Celtic sea salt
– nutmeg
4. Place the following in the medium-sized mixing bowl and whisk:
– egg
– vegetable oil
– almond extract
– vanilla extract
– nonfat yogurt
– zucchini
– applesauce
5. Pour the contents of the medium-sized mixing bowl into the large mixing bowl and stir/whisk until slightly lumpy
6. Fill the muffin cup 2/3 full of the batter
7. Bake for 20 to 25 minutes.
8. Take out when you can stick a toothpick into the middle of a muffin and it comes out clean
9. Let cool for 15 minutes
10. Turn the tin over to release the muffins (slightly tap on the bottom if they don’t come out right away)

Nutritional Info

Calories – 121
Protein – 3.8g
Carbohydrates – 23.6g
Total fat – 218g
Saturated fat – 0.26g
Cholesterol – 20.42mg
Sodium – 157.62 mg
Sugars – 8.72g
Fiber – 3.39g

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