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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Delicious morning glory Ingredients:
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 |
1/2 cup grated carrot |
3/4 cup packed brown sugar |
2 teaspoons baking soda |
1/4 teaspoon salt |
1 cup plain fat-free yogurt |
1 cup mashed ripe banana (about 2) |
1/2 cup grated carrot |
1 large egg |
1 cup chopped pitted dates |
3/4 cup chopped walnuts |
3 tablespoons ground flaxseed (about 2 tablespoons whole) |
Directions:
1. Place muffin cups liners in muffin cups; coat liners with cooking spray.
2. 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.
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