Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

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3/4 cup buckwheat flour
3/4 cup oat bran
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons cinnamon
2 sprigs fresh rosemary leaves (1 tbl fresh = 1 tsp dried. i used fresh, but dried might be nice here.)
1/2 teaspoon kosher salt
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)
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
2 tablespoons turbinado sugar (or enough to sprinkle on top of muffins)
1/3 cup old fashioned oats (or enough to sprinkle on top of muffins)

Nutrition 10 servings

Per Serving % Daily Value
Calories 253
Fat 9g 15%
Carbs 41g 13%
Protein 6g 12%
Fiber 4g 18%
Cholesterol 25mg 8%
Sodium 240mg 10%


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