Recipe by blucoat
A delicious, nutritious and satisfying muffin from "Cooking Light Magazine (July 2007). You can definitely play around with this recipe- it does well with substitutions. These freeze very well. Either microwave for 20 seconds or just pull one out of the freezer before you leave for the day, and it will be defrosted and perfect in about an hour, just in time for a snack!. If you want, you can fold the flax into the batter, rather than sprinkling it on top.
- 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 pitted dates or 1 cup chopped dried apricots or 1 cup raisins
- 3⁄4 cup chopped walnuts
- 1⁄2 cup chopped dried pineapple or 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
Directions See How It's Made
- 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.