Recipes Morning Surprise Muffins (Breakfast, Holidays)

Serving Size
Number of Servings
    • 1 cup whole-wheat flour
    • ½ cup all-purpose flour
    • 1 cup regular oats
    • ¾ cup packed brown sugar
    • 1 tbsp. wheat bran
    • 2 tsp. baking soda
    • ¼ tsp. salt
    • 1 cup plain fat-free yogurt
    • 1 cup mashed ripe banana (about 2)
    • 1 large egg
    • 1 cup chopped pitted dates
    • ¾ cup chopped walnuts
    • ½ cup chopped dried pineapple
    • 3 tbsp. ground flaxseed (about 2 tbsp. whole)
    • nonstick cooking spray

Preheat oven to 350° F. Place 18 muffin cups liners in muffin cups and coat liners with cooking spray. Lightly spoon whole-wheat flour and all-purpose flour into dry measuring cups and level with a knife. Combine whole-wheat flour, all-purpose flour, oats, brown sugar, wheat bran, baking soda and salt in a large bowl and stir with a whisk. Make a well in the center of the mixture. Combine yogurt, banana and egg and add to the flour mixture, stirring just until moist. Fold in dates, walnuts and pineapple. Spoon batter into the prepared muffin cups and sprinkle evenly with flaxseed. Bake at 350° F for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately and cool on a wire rack.

Nutrition Information

Nutritional Information: 186 calories; 4.4g fat (22% calories from fat); 4.2g protein, 35.2g carbohydrate; 3.4g fiber; 12mg cholesterol; 190mg sodium