Peels-Inspired Buckwheat and Oat Bran Rosemary Lemon Muffins

Ingredients

• 1 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 
• 2 tablespoons butter unsalted
• 2 tablespoons canola oil 
• 0.5 cup carrots shredded
• 1.3 teaspoons cinnamon 
• 0.5 cup dates chopped
• 1  egg whites (egg whites)
• 2 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)
• 2 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
• 2 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.