Zucchini Oat Bran Muffins

I have been hunting for a breakfast-type muffin recipe that's more healthy than sweet. Every recipe I saw was heavy on sugar and oil and called for very little veg. So I decided to make up my own recipe.

Now this isn't the sort of thing I normally do. Improvising on baking recipes normally spells disaster for me (exhibit A). But I used this recipe is a basic guideline and added or subtracted a little here and there to make these zucchini and oat bran muffins.

The result? Absolute perfection. I wouldn't change a thing about this made up recipe (but it will be fun to try!) because these muffins are exactly what I was craving. Not too heavy or dense, they're light and fluffy with a distinct buttery taste and mild sweetness. And best of all, a ton of healthy goodies are packed into the muffins - whole wheat flour, oat bran, zucchini, craisins, coconut, and walnuts.

I will definitely be making these again. I got one and a half dozen muffins from this batch and they freeze very well. By the time I take two out of the freezer, drive to work, and pour a cup of coffee, they are defrosted and ready to be gobbled up!

Zucchini Oat Bran Muffins, an original Ali recipe

1 stick of butter, melted

1/2 cup brown sugar

1/4 cup molasses

1/4 cup pure maple syrup

1 tsp vanilla

2 eggs

3 1/2 cups zucchini, shredded

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1 1/4 cup oat bran

1 1/4 cup whole wheat flour

1/2 cup craisins

1/2 cup shredded unsweetened coconut

1 cup walnuts, chopped

Mix all ingredients together in a big bowl, but don't overmix. Bake at 350 degrees in greased muffin tins for 22 minutes or until toothpick inserted in a muffin comes out clean.

Makes 18 muffins.

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