Morning Glory Muffins

This recipe was submitted by Client, Mary Mui from San Jose, CA on 7/16/2009.

Ingredients

Cooking spray
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar (Mary notes that she likes them less sweet & only uses 2 Tbsp brn sugar)
1 tablespoon wheat bran
1 teaspoon baking soda
1 cup plain fat-free yogurt
1 cup ripe mashed bananas (about 2)
1 cup chopped pitted dates

Cooking Instructions

3/4 cup chopped walnuts, 1/2 cup chopped dried pineapple (Mary notes that if you can't find dried just use fresh or canned pineapple but drain the juice), and 3 tablespoons ground flaxseed. Preheat oven to 350 degrees. Place 18 muffin cup liners in muffin cups. Coat liners with cooking spray. Lightly spoon flours into dry measuring cups and level with a knife. Combine flours and oats, brown sugar, wheat bran, baking soda and 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 dates, walnuts and pineapple into mixture. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. (Mary notes that she made a mistake initially and added it to the wheat flour mix instead of sprinkling on top. Now she does both). Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and cool on a wire rack.

Servings

18 Muffins (or 12 large muffins)

Nutritional Information

Amount Per Serving Calories 181.0; Total Fat 4.8 g; Saturated Fat 0.6 g; Polyunsaturated Fat 3.1 g; Monounsaturated Fat 0.9 g; Cholesterol 12.1 mg; Sodium 223.3 mg; Potassium 268.7 mg; Total Carbohydrate 35.5 g; Dietary Fiber 4.0 g; Sugars 7.5 g; Protein 4.5 g. Mary noted when she sent this recipe to our office: "It'd be shameful not to share this healthy tasty muffin recipe. I added my own notes. Feel free to edit it out and let the reader make their own adjustment as they see fit."

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