Muffin Ingredients
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. - Cinnamon
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
1 - Egg
Buttermilk
½ Cup - a2 Milk® Whole
1 Tbsp. - Fresh lemon juice
Directions
- To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
- Preheat oven to 400 degrees and prepare a 12-cup muffin pan with paper liners or cooking spray.
- In a large mixing bowl, whisk together the oats, flour, baking soda, baking powder, spices and salt.
- In a separate bowl, stir together the carrot, zucchini, pineapple, banana, brown sugar, buttermilk, oil and egg.
- Add the wet ingredients to the dry ingredients. Add raisins and stir to combine.
- Spoon the batter into wells of a muffin tin, filling to the top.
- Sprinkle the batter with seed mixture and bake for 20 minutes, until just browned.
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