fruit nut muffins
Ingredients:
  • (1 cup) whole wheat flour
  • (1/2 cup) all-purpose flour
  • (1 cup) regular oats
  • (3/4 cup) packed brown sugar
  • (1 Tbsp.) wheat bran
  • (2 tsp.) baking soda
  • (1/4 tsp.) salt
  • (1 cup) plain fat-free yogurt
  • (1 cup) ripe banana, mashed
  • (1 large) egg
  • (1 cup) dates, pitted and chopped
  • (3/4 cup) walnuts, chopped
  • (1/2 cup) dried pineapple, chopped
  • (3 Tbsp.) ground flaxseed (about 2 Tbsp. whole)
Servings

18

Breakfast

Fruit and Nut Muffins

Moist oat muffins made with yogurt, dried fruit and walnuts.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes

    Instructions

  1. 1Preheat oven to 350°F. Place 18 paper cups into muffin pans, spray with cooking spray.
  2. 2In a large bowl, whisk together wheat and white flours, oats, brown sugar, wheat bran, baking soda and salt. Use your hand to make a hole in the center.
  3. 3In a separate bowl, whisk together yogurt, banana and egg. Pour into the hole in the flour mixture and stir until combined. Add dates, walnuts and pineapple, fold to combine.
  4. 4Fill each muffin cup 3/4 full, top each with flaxseed and bake 20 minutes, or until spongey when touched. Cool and serve.

Nutritional Information

Serving Size: 1 muffin



Amount Per Serving:

  • Calories 186
  • Total Fat 4.4 g
  • Total Carbohydrate 35.2 g
  • Protein 4.2 g
  • Cholesterol 12 mg
  • Sodium 190 mg
  • Fiber 3.4 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.