Morning Glory Muffins
Chuckle…
- 18
- 15 min
- 20 min
Ingredients
- 1 cup whole wheat flour (about 4 3/4 ounces)
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 cup regular oats
- 3/4 cup packed brown sugar
- 1 tablespoon wheat bran
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup plain fat-free yogurt
- 1 cup mashed ripe banana (about 2)
- 1 large egg
- 1 cup chopped pitted dates
- 3/4 cup chopped walnuts
- 1/2 cup chopped dried pineapple
- 3 tablespoons ground flaxseed (about 2 tablespoons whole)
Directions
- Preheat oven to 350 F.
- Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
- Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk.
- Make a well in center of mixture.
- In another bowl combine yogurt, banana, and egg
- Add to flour mixture, stirring just until moist.
- Fold in dates, walnuts, and pineapple.
- Spoon batter into prepared muffin cups.
- Sprinkle evenly with flaxseed.
- Bake at 350 F for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; cool on a wire rack.
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