Directions:
- Place 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. 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 | 187.89 Kcal (787 kJ) | ||
| Calories from fat | 51.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 10.6mg | 4% | |
| Sodium | 194.09mg | 8% | |
| Potassium | 210.63mg | 4% | |
| Total Carbs | 32.4g | 11% | |
| Sugars | 20.48g | 82% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 247.66 Kcal (1037 kJ) | ||
| Calories from fat | 67.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 9% | |
|---|---|---|---|
| Cholesterol | 13.97mg | 4% | |
| Sodium | 255.83mg | 8% | |
| Potassium | 277.63mg | 4% | |
| Total Carbs | 42.71g | 11% | |
| Sugars | 26.99g | 82% | |
| Dietary Fiber | 2.76g | 8% | |
| Protein | 4.83g | 7% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 6% | |
| Calcium | 36.9mg | 3% | |
* 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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