- Calories per serving 186
- Caloriesfromfat per serving 21%
- Fat per serving 4.4g
- Saturated fat per serving 0.5g
- Monounsaturated fat per serving 0.7g
- Polyunsaturated fat per serving 2.8g
- Protein per serving 4.2g
- Carbohydrate per serving 35.2g
- Fiber per serving 3.4g
- Cholesterol per serving 12mg
- Iron per serving 1.2mg
- Sodium per serving 190mg
- Calcium per serving 42mg
How to Make It
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.