Whole grain zucchini muffins with pineapple

½ Cup

a2 Milk™ 3.25% whole milk

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™ 3.25% whole milk

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.