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 | 188.84 Kcal (791 kJ) | ||
| Calories from fat | 51.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 10.6mg | 4% | |
| Sodium | 189.93mg | 8% | |
| Potassium | 199.69mg | 4% | |
| Total Carbs | 32.73g | 11% | |
| Sugars | 20.87g | 83% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 251.83 Kcal (1054 kJ) | ||
| Calories from fat | 68.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 9% | |
|---|---|---|---|
| Cholesterol | 14.13mg | 4% | |
| Sodium | 253.29mg | 8% | |
| Potassium | 266.31mg | 4% | |
| Total Carbs | 43.64g | 11% | |
| Sugars | 27.84g | 83% | |
| Dietary Fiber | 2.73g | 8% | |
| Protein | 4.91g | 7% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 1.4mg | 6% | |
| Calcium | 36mg | 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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