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 muffin.
1 cup whole wheat flour (about 4 3/4 ounces) I didn't have whole wheat flour, so I crushed some whole wheat cereal to equal a cup.
·
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 (I used 1/4 cup)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (Greek yogurt has the most protein)
1 cup mashed ripe banana (about 2) (use fruit or vegetable puree of choice, pumpkin, figs, apple sauce, carrot, zucchini what ever you have on hand.(If I use the veggies, I will add some cinnamon)
·
1 large egg
1 cup chopped pitted dates 3/4 cup chopped walnuts (Pecans, almonds, pumpkin seed)1/2 cup chopped dried pineapple (Cherries, coconut)
3 tablespoons ground flax seed (about 2
tablespoons whole)
**** The muffins are very good, but I do love cinnamon, next time I will add at least 1/2 teaspoon cinnamon
Preparation
1. Preheat oven to 350°.
2. Place 18 muffin cups liners
in muffin cups; coat liners with cooking spray.
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 or scoop batter
into prepared muffin cups. Sprinkle evenly with flax seed. 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.
******* I added alot more fruit and nuts, mix it up to your taste...I added 1/3 cup coconut, and pumpkin seeds, and extra pecans.
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