“These colorful and nutrient-dense muffins impress even the pickiest eater. With very little added sugar, you can feel good about the natural sweetness coming from fresh produce. Be super organized and make a double batch each week to get you through school lunches and after school activities - I found this recipe in our local newspaper.”
READY IN:
15mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
  2. Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined.
  3. Divide evenly among greased or paper-lined muffin cups.
  4. Bake in a 400F oven for 15-18 minutes, or until tops are just firm to touch.

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