Preheat oven to 375ºF

Grease a 12-cup muffin tin with nonstick cooking spray or butter.

In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.

In a larger bowl, whisk together the remaining ingredients until completely blended.

Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.

The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.

Remove and let cool before taking out of the pan.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Zucchini Muffins – Low Glycemic No Added Sugar


October 13, 2016

Less than thirty years ago, the zucchini, formerly often referred to as green Italian squash, was hardly recognized in the United States. Today, it is not only widely-recognized, but a particular favorite of home gardeners. Notwithstanding its prolific growing nature, its popularity is probably due to in large part to its versatility as a vegetable as well as in breads and desserts.

  • Prep: 35 mins
  • Cook: 25 mins
  • Yields: 12 servings


4 tbsp wheat bran

3 1/2 cups soy flour (or whole grain flour)

1/2 cup zucchini (small diced with skin on)

3 eggs

3/4 cup half and half

1/2 cup club soda

1/4 cup Fructevia, Steviva Blend (or 1/16 tsp StevivaSweet)

1 1/2 tbsp baking powder


Nutrition Facts

Serving Size1 muffin
Sodium37 g
Protein7 g
Cholesterol30 mg
Sugar2 g
Total Fat4 g
Saturated Fat1 g
Trans Fat0 g
Total Carbohydrates112 g
Dietary Fiber3 g

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