Morning Glory Muffins

Gretchen Morris


Charlotte Moore, Toronto, Cooking Light
JULY 2007

★★★★★ 2 votes


cooking spray
1 c
whole wheat flour (about 4 3/4 ounces)
1/2 c
all-purpose flour (about 2 1/4 ounces)
1 c
regular oats
3/4 c
packed brown sugar
1 Tbsp
wheat bran
2 tsp
baking soda
1/4 tsp
1 c
plain fat-free yogurt
1 c
mashed ripe banana (about 2)
1 large
1 c
chopped pitted dates
3/4 c
chopped walnuts
1/2 c
chopped dried pineapple
3 Tbsp
ground flaxseed (about 2 tablespoons whole)


1Preheat oven to 350°.
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. 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° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

About Morning Glory Muffins

Course/Dish: Breakfast, Muffins