Zucchini Walnut Bran Muffins




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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.

Zucchini Walnut Bran Muffins
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Zucchini Walnut Bran Muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F
  2. Mix the bran with the buttermilk and set aside.
  3. Whisk the dry ingredients in a small bowl to combine and set aside.
  4. 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.
  5. Add the zucchini and nuts to the wet mixture and stir.
  6. Mix the dry into the wet until just incorporated, don’t over mix.
  7. Fill 10 muffin cups and bake for about 20-25 minutes until a toothpick comes out clean.
  8. Cool on a rack.

More Bran Muffins!

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19 Comments

  • Reply
    Angela
    June 30, 2016 at 5:32 am

    Ok, the recipe doesn’t say how much can zucchini to use and I guessed two cups. I think a better guess would have one cup-because the muffins were too wet. Great flavor though!

  • Reply
    Anonymous
    August 30, 2012 at 11:42 pm

    I must have missed how much zuchinni to use?

    • Reply
      Sue
      January 11, 2019 at 1:39 pm

      Sorry, that’s one cup!

  • Reply
    grace
    April 2, 2012 at 3:18 pm

    what a touching little post, sue! i’m the type of person who doesn’t show emotion until i’m out of my family’s view, but i feel it! :)

  • Reply
    Mary
    March 30, 2012 at 11:21 pm

    I have never found goodbyes easy. You had to deal with a lot of them almost simultaneously. The wings part of ‘roots and…’ doesn’t come easily. I would need at least 2 muffins to get through three in such a short period of time. Your muffins look wonderful. Have a great – albeit quiet – weekend. Hugs and blessings…Mary

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:53 pm

    Mary, I’m with you on that. Our whole family is scattered and I often think how different life would be if that weren’t the case. I’m planning to stalk my girls, maybe we’ll get a trailer to live in and follow them around!

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:50 pm

    Alyce—We come home to dogs, too, but to be honest, we leave them in the kennel just an extra day while we get settled. It would be a quiet house without them, though.

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:44 pm

    Barbara—the new era of airport security really makes the separation anxiety worse. We used to be able to escort our kids right to the gate, now I have to watch them disappear into the security line.

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:38 pm

    Tabitha—I thought of your bran muffin post as I wrote today. I promise this one is a lot less calories.

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:36 pm

    Dani—I was thinking the same thing, only for me at age 7 it was waving goodbye to my parents as I was being wheeled down a hospital hallway on the way to get my tonsils out! You’re right, that feeling never goes away.

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:31 pm

    Tricia—your butter post was so great. I can’t wait to make another batch, and maybe flavor it this time.

  • Reply
    Sue/the view from great island
    March 30, 2012 at 8:27 pm

    Ocean Breezes—I tried so hard to cook for my dad and his wife, but she insisted on doing it all, and they are in their 80s! She let me make one salad, that was it! We ate out most of the time, though. What luxury!

  • Reply
    Mary
    March 30, 2012 at 7:53 pm

    These muffins look wonderful. Zucchini muffins and breads are my favorite of all time. I can hardly wait for our squash to be ready in the garden!

    Good-byes just get harder as I grow older. I can hardly fathom watching my kids leave for their own lives some day in the future. I’d dearly love to live in the same town with all my siblings again some day! It’s an impossible dream, but it’s still a great dream nonetheless.

  • Reply
    Alyce
    March 30, 2012 at 7:11 pm

    My folks are both gone, too, but I clearly remember those goodbyes. So happy you enjoyed the visit. Our kiddoes, too, go “home” to other places and we come home to our golden retrievers… Thank GOD for our dogs!! Gorgeous muffins; thanks!

  • Reply
    Barbara
    March 30, 2012 at 6:23 pm

    I used to watch the kids take off…of course that’s impossible now what with all the new security AND my kids are older…it was always frightening to see that plane in the air and know someone you loved was on it. Perhaps it’s better this way; I drive away after dropping them off and then wait for a text saying they’ve arrived.
    My parents lived nearby, so there weren’t any sad goodbyes, except the final ones. They are both gone now, for 12 years, and I still think about them daily.

  • Reply
    Tabitha
    March 30, 2012 at 4:14 pm

    Oh hello bran muffin, I buy one every morning, I don’t know why I’ve never tried to make them, thanks Sue!

  • Reply
    DaniBP
    March 30, 2012 at 4:04 pm

    When I say goodbye to my Dad, who lives in Alpharetta Georgia, I get what I call the “Camp Feeling”. It’s the exact feeling I had at age 7 when I went to camp the first time, as the bus pulled out of the parking lot and I waved goodbye.
    It’s never gone away and I am 41. So I get you.
    But double whammy with your girls taking off too!
    They sound like strong smart girls.
    Thanks for this recipe and welcome back!

  • Reply
    Tricia @ saving room for dessert
    March 30, 2012 at 2:28 pm

    The muffins look great. Goodbyes are hard, and it sounds like you’ve had your fill. Welcome back – we missed you!

  • Reply
    Ocean Breezes and Country Sneezes
    March 30, 2012 at 2:26 pm

    Parents are a wonderful gift, especially as we age. I’m happy to hear you enjoyed your visit in FL.

    Hard to believe the ocean you see from your home and the one in FL (along the east coast) are the same ocean – isn’t it!

    The zucchini muffins look delicious! Did you do any cooking for your dad while you were on vacation? I’ll bet you did!

    Have a wonderful weekend!

    Mary

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