Apple Zucchini Bran Muffins

Here is a recipe that I’ve tried and have liked the results. Hope you will try and enjoy this recipe as well! This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.

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Votes: 9
Rating: 3.89
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Servings 8-10people
Submitted By Jessica Modicamore
Here is a recipe that I've tried and have liked the results. Hope you will try and enjoy this recipe as well! This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 3.89
You:
Rate this recipe!
Servings 8-10people
Submitted By Jessica Modicamore
Here is a recipe that I've tried and have liked the results. Hope you will try and enjoy this recipe as well! This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Grind up 1 Tbsp of the flaxseed in a coffee grinder until it becomes a meal. Place ground flaxseed in a bowl and add 1 Tbsp of water and whisk until a gel-like consistency (more water may need to be added).
  2. Mix together all dry ingredients and then mix the liquid ingredients, including the flaxmeal mixture, in a separate bowl. Add the liquid mixture to the dry mixture and stir until moist. Gently fold in the grated zucchini.
  3. Line or grease a muffin tin and fill 2/3 - 3/4 full. Bake at 400°F for 16-18 minutes. Yields approximately 8-10 muffins.
Recipe Notes

*You will need a juicer to make your own apple juice. If you don't have one on hand, then you could easily substitute store-bought apple juice, preferably not from concentrate and with no sugar added.

**If you don't juice your own apples, then you can substitute with 1/2 C strained applesauce.

Products Used in this Recipe
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