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.
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I am diabetic and I made these with Stevia Brown Sugar and they worked out great - this is the best Morning Glory Muffin recipe online. They are so full of goodness and they will be my favourites for a long time. Last time I used raisins instead of pineapple but yesterday I bought dried pineapple, dried mango and dried papaya so I will be mixing it up a bit and trying these different additions!!
Left out wheat bran and flax seed, just did not have on hand.
Added in about a tbsp of chia seeds.
Cut out dates but added one fresh chopped gala apple (~1 cup).
Instead of pineapple used mix of raisins and craisins.
Added a bit of cinnamon and a splash of vanilla extract since I like them both and had on hand. Glad I added these in.
Very good, moist and my toddler and hubby enjoyed them, will try freezing to have in the weeks to come! Nice to have a base for a healthy muffin that I can tailor to what stuff I have on hand.
These were great, but a little too sweet. I will try 1/2 cup sugar next time. I also made them toddler-friendly by really chopping the walnuts fine in the food processor, 1/2 cup chopping raisins, and chopping an extra banana to stir in in place of the dried fruit. They came out great and my son loved them.
I took these to an office meeting, wanting a healthier alternative to what is typically served. People seemed to like them and I thought they were pretty good, though I want to play around a bit with the dried fruit and nuts. The recipe feeds 18 truly and they only keep for a day or two, so plan to share them or freeze them.
Very tasty and moist. Added 1 c. fresh blueberries, a half cup dates, and omitted the pineapple because that was what I had. I think I'd stick with all dried fruit, though- the blueberries were a bit wet in the muffins. I love that the fat in this recipe comes only from the flaxseed and the egg, both healthy sources. I might try toasting the walnuts before adding, too. My family all said they were tasty. Great, healthy breakfast muffins!
I have made these muffins at least 20 times usually for my co-workers. I have made many other muffin recipes, but this is the one I always come back to if I am wanting to make a healthier muffin. The only thing I change is that I substitute dried apricots for the dried pineapple, although I have tried raisins, dried cranberries, etc. Just make sure the bananas are really ripe and you cannot fail with this recipe. I use Dannon Light 'n Fit vanilla for the yogurt, which seems to work out better than the greek yogurts.
Just made again and substituted coconut sugar (which is supposedly a healthier sugar). The muffins turned out just as delicious as always. I did cut back on the walnuts to save calories
I ADORE these muffins! I have been making them for about ten months, make a batch and freeze. Take out a few on Monday morning for the week ahead. These are the perfect breakfast with yogurt or a fruit smoothie. Instead of the dates and pineapple, I made yesterday with packaged Tropical Medley. The best recipe yet!