Whole grain zucchini muffins with pineapple

40 mins
Cooking time
20 mins
½ Cup
Buttermilk made with a2 Milk® Whole
1 Cup
Rolled oats
1 ½ Cups
Whole wheat flour
½ tsp
Baking soda
½ tsp.
Baking powder
¾ tsp.
½ tsp.
Ground ginger
½ tsp.
Kosher salt
¾ Cup
Carrot, grated
¾ Cup
Grated zucchini, some moisture removed with a clean kitchen towel
¾ Cup
Diced pineapple, some moisture removed with a clean kitchen towel
1 Large
Ripe banana, mashed
½ Cup
Brown sugar, packed
¼ Cup
Grapeseed oil
½ Cup
a2 Milk® Whole
1 Tbsp.
Fresh lemon juice
  1. To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
  2. Preheat oven to 400 degrees and prepare a 12-cup muffin pan with paper liners or cooking spray.
  3. In a large mixing bowl, whisk together the oats, flour, baking soda, baking powder, spices and salt.
  4. In a separate bowl, stir together the carrot, zucchini, pineapple, banana, brown sugar, buttermilk, oil and egg.
  5. Add the wet ingredients to the dry ingredients. Add raisins and stir to combine.
  6. Spoon the batter into wells of a muffin tin, filling to the top.
  7. Sprinkle the batter with seed mixture and bake for 20 minutes, until just browned.
Serving Size 86g
Total Carbohydrate
Total Fat

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