Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • DRY INGREDIENTS
  • 34
  • 34
    cup oat bran
  • 14
  • 1
    teaspoon baking powder
  • 12
    teaspoon baking soda
  • 1 14
    teaspoons cinnamon
  • 2
    sprigs fresh rosemary leaves (1 tbl fresh = 1 tsp dried. I used fresh, but dried might be nice here.)
  • 12
    teaspoon kosher salt
  • WET INGREDIENTS
  • 13
    cup banana, mashed, equal to 1 medium
  • 12
    cup lowfat Greek yogurt, plus an additional tablespoonful
  • 1
    egg (or two egg whites)
  • 14
    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
  • 12
    teaspoon vanilla
  • 1 12
    tablespoons fresh lemon juice (or juice from half a lemon)
  • FOLD-IN INGREDIENTS
  • 12
    cup dates, chopped
  • 13
    cup pecans or 1/3 cup walnuts, chopped
  • 12
    cup carrot, shredded
  • 13
    cup zucchini, shredded
  • 2
    tablespoons freshly grated lemon peel (from the same lemon used for juice)
  • 14
    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
  • 2
    tablespoons turbinado sugar (or enough to sprinkle on top of muffins)
  • 13
    cup old fashioned oats (or enough to sprinkle on top of muffins)
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DIRECTIONS

  • Preheat oven to 400 degrees Fahrenheit.
  • Chop/shred dates, pecans, carrots, and zucchini. Set aside.
  • Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
  • Mix together dry ingredients.
  • Mix together wet ingredients in a separate bowl.
  • Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
  • Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
  • Brown the butter, and gently stir into mixture.
  • 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.
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