Photo: Randy Mayor; Styling: Jan Gautro
Yield
18 servings (serving size: 1 muffin)

Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each morning glory muffin. Complete your breakfast with fat-free yogurt and fruit.

The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin. Complete your breakfast with fat-free yogurt and fruit.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Step 3

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.

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