Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3407.52 Kcal (14267 kJ) | ||
| Calories from fat | 929.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.25g | 159% | |
|---|---|---|---|
| Cholesterol | 190.73mg | 64% | |
| Sodium | 3418.79mg | 142% | |
| Potassium | 3596.95mg | 77% | |
| Total Carbs | 590.9g | 197% | |
| Sugars | 375.74g | 1503% | |
| Dietary Fiber | 36.95g | 148% | |
| Protein | 66.51g | 133% | |
| Vitamin C | 30.3mg | 50% | |
| Iron | 18.4mg | 102% | |
| Calcium | 485.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 252.02 Kcal (1055 kJ) | ||
| Calories from fat | 68.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 159% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 64% | |
| Sodium | 252.85mg | 142% | |
| Potassium | 266.03mg | 77% | |
| Total Carbs | 43.7g | 197% | |
| Sugars | 27.79g | 1503% | |
| Dietary Fiber | 2.73g | 148% | |
| Protein | 4.92g | 133% | |
| Vitamin C | 2.2mg | 50% | |
| Iron | 1.4mg | 102% | |
| Calcium | 35.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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