Banana Morning Glory Muffins (Cooking Light)
Ingredients
- cooking spray
- 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
- 3/4 cup packed brown sugar
- 1 tablespoon wheat bran or 1 tablespoon oat bran
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup plain fat-free yogurt or 1 cup non-fat vanilla yogurt
- 1 cup mashed ripe banana (about 2)
- 1 large egg
- 1 cup chopped dried apricots or 1 cup raisins
- 3/4 cup chopped walnuts
- 1/2 cup dried fruit or 1/2 cup fresh blueberries
- 2 tablespoons whole flax seeds, ground (it will be 3 tablespoons ground) or 3 tablespoons wheat germ
Instructions
- 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.
