I enjoyed these while sipping coffee in my sister’s outdoor garden area. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute to the fiber and wholesome taste of each muffin.
INGREDIENTS
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 or oat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (may use part kefir milk for a little zing!)
1 cup mashed ripe banana (may use 1/2 cup unsweetened applesauce + 1/2 cup banana)
1 large egg
1 cup chopped pitted dates or other chopped dried fruit
3/4 cup chopped walnuts or pecans
1/2 cup chopped dried pineapple or other fruit
2-3 tablespoons ground flax seed
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.
Note: Substitute apricots, raisins, any chopped dried fruit or fresh blueberries for chopped pitted dates, if you like.
Sprinkle evenly with flaxseed.
Note: Some bakers recommended stirring flax seed into batter and using wheat germ or turbanado/natural sugar for nice, crunchy topping.
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.
Complete your breakfast with fat-free yogurt and fruit.
Yield: 18 servings (serving size: 1 muffin)