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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From cooking light Ingredients:
1 cooking spray |
1 cup whole wheat flour |
1/2 cup all-purpose flour |
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 banana (about 2 mashed) |
1 large egg |
1 cup chopped pitted dates |
3/4 cup chopped walnuts |
1/2 cup chopped dried pineapple |
3 tablespoons ground flaxseed |
Directions:
1. Preheat oven to 350°.
2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
3. 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.
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