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Spiced Zucchini Carrot Bran Muffins


12 Muffins

prep time:

30 mins

cook time:

45 mins

Total time:

1 hour 15 mins




  • Muffins

  • ½ cup raisins

  • ½ cup freshly squeezed orange juice

  • Vermont Creamery Unsalted Cultured Butter-82% Butterfat

    6 tablespoons

  • ¼ cup coconut oil

  • ½ cup Vermont maple syrup

  • ½ cup maple sugar

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 ½ cups all-purpose flour

  • ½ cup wheat bran

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1 cup finely grated carrot

  • 1 cup finely grated zucchini

  • ½ cup chopped walnuts

  • 1 medium apple, peeled, diced

  • 1 tablespoon freshly grated orange zest

  • Topping

  • chopped walnuts

  • maple sugar

  • Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat


  1. Heat oven to 350°F. Line 12 muffins cups with paper liners.
  2. Soak raisins in orange juice in small bowl; set aside.
  3. Combine 6 tablespoons butter, coconut oil and 1/2 cup maple sugar in bowl; beat with electric mixer until light and creamy. Add maple syrup, eggs and vanilla. Whisk by hand until eggs are thoroughly combined.
  4. Combine flour, wheat bran, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in separate bowl. Whisk to combine. Add dry ingredients to wet ingredients; whisk until all dry ingredients are just incorporated. Fold in soaked raisins and any remaining orange juice, carrot, zucchini, 1/2 cup chopped walnuts, apple and orange zest until equally distributed.
  5. Spoon batter evenly into prepared muffin cups to very top of rims. Sprinkle with additional chopped walnuts and maple sugar. Bake 25-30 minutes or until tops are soft but firm and toothpick inserted into center of muffin comes out clean.
  6. Wearing oven mitts, transfer muffins to wire rack to cool. Alternately, gently turn muffins sideways in cups. Serve warm with additional butter.