Morning Glory Muffins

Substitute apricots or raisins for chopped pitted dates, if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin. Complete your breakfast with fat-free yogurt and fruit.

Yield: 18 servings (serving size: 1 muffin)

Ingredients

• Cooking spray
• 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)

Preparation

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.

Nutritional Information

Calories:

186 (21% from fat)

Fat:

4.4g (sat 0.5g,mono 0.7g,poly 2.8g)

Protein:

4.2g

Carbohydrate:

35.2g

Fiber:

3.4g

Cholesterol:

12mg

Iron:

1.2mg

Sodium:

190mg

Calcium:

42mg