Zucchini Walnut Bran Muffins ~ moist, healthy, and full of fiber, these muffins are an old family favorite!
No matter how wonderful a visit is with my Dad and his wife, there is always the pang of the goodbye moment, and that’s what lingers. I thought I’d be beyond that now that I have my own kids and we have our own poignant goodbyes, but the sight of my dad’s emotion choked face as we pull out of the driveway in our rental car and head to the airport is always tough. We roll down the windows and wave and try to keep eye contact until the first turn in the road separates us completely.
In the airport we said goodbye to our oldest daughter who flew ‘home’ to a different city. Her goodbye style is different; I watched her steel herself and make her move before our boarding call forced the issue, leaving us to watch her from behind as she walked down the long terminal hall to her own gate.
Tomorrow we’ll say yet another goodbye to a daughter heading back to college. She is neither sentimental nor stoic, she focuses on what lies ahead. I can always sense the moment that she mentally makes the shift from being at home with family to being back in her newly independent world; it’s somewhere between the last hug and the two steps up onto the bus. She doesn’t look back. At least not yet.
I watched the sun rise over the Atlantic many mornings this past week in Florida with a cup of hot coffee and a muffin like this one. They’re healthy but not too healthy. I based this version on my Buttermilk Bran Muffins.
These muffins are light and fluffy, and not too sweet. They freeze well, too.
- 1/2 cup unprocessed wheat bran
- 1/2 cup oat flour
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 5 Tbsp unsalted butter, at room temperature
- 1/2 cup dark brown sugar, packed
- 2 extra-large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
- Preheat oven to 350F
- Mix the bran with the buttermilk and set aside.
- Whisk the dry ingredients in a small bowl to combine and set aside.
- In a large mixing bowl, cream the butter and sugar till fluffy. Add in the eggs, one at a time, and add the vanilla. Pour in the bran/buttermilk mixture and combine well.
- Add the zucchini and nuts to the wet mixture and stir.
- Mix the dry into the wet until just incorporated, don’t over mix.
- Fill 10 muffin cups and bake for about 20-25 minutes until a toothpick comes out clean.
- Cool on a rack.