Morning Glory Muffins
These muffins are packed with fiber from the dried fruit, nuts, oatmeal, wheat bran, and whole wheat flour. Try switching it up by using dried apricots, raisins, or craisins. Pair with a glass of skim milk, or a fat-free yogurt, and piece of fruit and you have a breakfast for champions! These muffins also freeze well, and are great to grab for a breakfast on-the-go!
Nutritional Information per serving:
Caloreis 186; Fat 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); Iron 1.2mg; Cholesterol 12mg; Calcium 42mg; Carbohydrate 35.2g; Sodium 190mg; Protein 4.2g; Fiber 3.4g
Food Groups per serving:
1-1/2 grain/starch
Ingredients
- Cooking Spray
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup regular oats
- 3/4 cups 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 large)
- 1 Large egg
- 1 cup chopped, pitted dates (apricots and raisins work too)
- 3/4 cups chopped walnuts
- 1/2 cup chopped, dried pineapple
- 3 tablespoons ground flaxseed, or 2 tablespoon whole flaxseeds
Directions
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Step 1
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| Preheat oven to 350°. |
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Step 2
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| Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. |
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Step 3
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| 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. |
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Step 4
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| Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. |
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Step 5
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| Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° 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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