Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

Vegetarian
Gluten Free
Health score
24%
Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins
40 min.
3
760kcal

Suggestions

Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins: A Delightful Gluten-Free Breakfast

Indulge in the delightful flavors of these Peels-inspired Buckwheat and Oat Bran Rosemary Lemon Muffins, perfect for a vegetarian-friendly breakfast or brunch. These gluten-free muffins are not only delicious but also packed with nutritious ingredients, making them a guilt-free treat for your morning meal.

With a unique combination of buckwheat flour and oat bran, these muffins boast a hearty texture that's complemented by the aromatic notes of fresh rosemary and zesty lemon. The addition of shredded carrots, zucchini, and dates adds natural sweetness and moisture, while pecans or walnuts provide a delightful crunch.

These muffins are incredibly easy to make, requiring just 40 minutes from start to finish. They're ideal for serving three people, but you can easily double the recipe to enjoy more of this deliciousness. Each serving contains 760 calories, making it a satisfying and well-balanced option for your morning feast.

Don't miss out on this delightful breakfast experience. Dive into the world of gluten-free baking with these Peels-inspired Buckwheat and Oat Bran Rosemary Lemon Muffins and savor the flavors of a wholesome, nutritious morning meal.

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.3 cup banana mashed
  • 0.3 cup brown sugar 
  • 0.3 cup brown sugar 
  • 0.8 cup buckwheat flour 
  • tablespoons butter unsalted
  • tablespoons canola oil 
  • 0.5 cup carrots shredded
  • 1.3 teaspoons cinnamon 
  • 0.5 cup dates chopped
  •  egg whites (egg whites)
  • sprigs rosemary leaves dried fresh (1 Tbsp = 1 tsp dried. I used , but might be nice here.)
  • 0.5 teaspoon kosher salt 
  • 0.3 cup optional: lemon 100% (I couldn't find lemon, so I used a Lemon, Orange & Grapefruit marmalade from WF.)
  • 1.5 tablespoons juice of lemon fresh (or juice from half a lemon)
  • tablespoons lemon zest freshly grated for juice (from the same lemon used )
  • 0.3 cup lemon zest (I was too lazy to do this, but it would be a great add-in if you are motivated enough to make it!)
  • 0.5 cup greek yogurt 
  • 0.8 cup oat bran 
  • 0.3 cup rolled oats (or enough to sprinkle on top of muffins)
  • 0.3 cup walnuts chopped
  • tablespoons sugar (or enough to sprinkle on top of muffins)
  • 0.5 teaspoon vanilla 
  • 0.3 cup zucchini shredded

Equipment

  • bowl
  • oven
  • muffin tray

Directions

  1. 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").
  2. Mix together dry ingredients.
  3. 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.
  4. Sprinkle with turbinado sugar and oats.
  5. Bake for 18-20 minutes. Makes 12 muffins.

Nutrition Facts

Calories760kcal
Protein8.87%
Fat32.17%
Carbs58.96%

Properties

Glycemic Index
151.87
Glycemic Load
22.31
Inflammation Score
-10
Nutrition Score
30.308695799631%

Flavonoids

Cyanidin
0.77mg
Catechin
1.02mg
Epicatechin
0.91mg
Epicatechin 3-gallate
0.23mg
Eriodictyol
4.14mg
Hesperetin
6.01mg
Naringenin
0.22mg
Luteolin
0.36mg
Kaempferol
0.07mg
Myricetin
0.1mg
Quercetin
1.64mg

Nutrients percent of daily need

Calories:760.17kcal
38.01%
Fat:30.14g
46.37%
Saturated Fat:7.5g
46.87%
Carbohydrates:124.33g
41.44%
Net Carbohydrates:109.55g
39.84%
Sugar:66.88g
74.32%
Cholesterol:22.25mg
7.42%
Sodium:836.97mg
36.39%
Alcohol:0.23g
100%
Alcohol %:0.09%
100%
Protein:18.7g
37.41%
Manganese:3.42mg
170.81%
Vitamin A:3877.05IU
77.54%
Fiber:14.77g
59.09%
Magnesium:208.27mg
52.07%
Phosphorus:474.76mg
47.48%
Vitamin B1:0.62mg
41.15%
Vitamin C:33.23mg
40.28%
Copper:0.64mg
32.03%
Selenium:22.19µg
31.7%
Iron:4.74mg
26.35%
Vitamin B6:0.51mg
25.61%
Calcium:253.51mg
25.35%
Potassium:883.76mg
25.25%
Zinc:2.88mg
19.18%
Vitamin E:2.65mg
17.67%
Folate:68.94µg
17.24%
Vitamin B3:3.21mg
16.04%
Vitamin B2:0.27mg
16.03%
Vitamin K:15.31µg
14.58%
Vitamin B5:1.2mg
12.05%
Source:Food.com
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