Morning Glory Muffins

1
Gretchen Morris

By
@Eugenio

Charlotte Moore, Toronto, Cooking Light
JULY 2007

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • ·
    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
    salt
  • 1 c
    plain fat-free yogurt
  • 1 c
    mashed ripe banana (about 2)
  • 1 large
    egg
  • 1 c
    chopped pitted dates
  • 3/4 c
    chopped walnuts
  • 1/2 c
    chopped dried pineapple
  • 3 Tbsp
    ground flaxseed (about 2 tablespoons whole)

How to Make Morning Glory Muffins

Step-by-Step

  1. Preheat 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.

Printable Recipe Card

About Morning Glory Muffins

Course/Dish: Breakfast Muffins



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