Peels-Inspired Buckwheat And Oat Bran Rosemary Lemon Muffins - cooking recipe

Ingredients

DRY INGREDIENTS
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
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
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)

Preparation

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.