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    You are in: Home / Recipes / Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins Recipe
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    Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

    Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins. Photo by italialana

    1/1 Photo of Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    italialana's Note:

    I was inspired to develop this muffin recipe in an attempt to recreate this really delicious (and healthy!) muffin I tried in NYC's East Village at a fabulous little spot called Peels. If you like muffins, but generally avoid them knowing how unhealthy they tend to be, try these. They're unique, easy to make, and you can definitely feel good about eating them. They also freeze well, so you can have a tasty and healthy breakfast option on-the-go... just pop one in the microwave for 40 seconds. :o)

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    DRY INGREDIENTS

    WET INGREDIENTS

    • 1/3 cup banana, mashed, equal to 1 medium
    • 1/2 cup lowfat Greek yogurt, plus an additional tablespoonful
    • 1 egg (or two egg whites)
    • 1/4 cup lemon marmalade, plus 2 tbl (I couldn't find 100% lemon, so I used a Lemon, Orange & Grapefruit marmalade from WF.)
    • 2 tablespoons canola oil
    • 1/2 teaspoon vanilla
    • 1 1/2 tablespoons fresh lemon juice (or juice from half a lemon)

    FOLD-IN INGREDIENTS

    • 1/2 cup dates, chopped
    • 1/3 cup pecans or 1/3 cup walnuts, chopped
    • 1/2 cup carrot, shredded
    • 1/3 cup zucchini, shredded
    • 2 tablespoons freshly grated lemon peel (from the same lemon used for juice)
    • 1/4 cup candied lemon rind (I was too lazy to do this, but it would be a great add-in if you are motivated enough to make it!)
    • 2 tablespoons unsalted browned butter

    SPRINKLE-ON-TOP INGREDIENTS

    Directions:

    1. 1
      Preheat oven to 400 degrees Fahrenheit.
    2. 2
      Chop/shred dates, pecans, carrots, and zucchini. Set aside.
    3. 3
      Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
    4. 4
      Mix together dry ingredients.
    5. 5
      Mix together wet ingredients in a separate bowl.
    6. 6
      Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
    7. 7
      Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
    8. 8
      Brown the butter, and gently stir into mixture.
    9. 9
      Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

    Serving Size: 1 (57 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 156.9
     
    Calories from Fat 69
    44%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.8 g
    9%
    Cholesterol 20.5 mg
    6%
    Sodium 185.0 mg
    7%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 9.8 g
    39%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    fresh rosemary leaves

    Greek yogurt

    lemon marmalade

    turbinado sugar

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