Rating: 4.5 stars
88 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 10
  • 5 star values: 70

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.

Charlotte Moore, Toronto
Recipe by Cooking Light July 2007

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
18 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

186 calories; calories from fat 21%; fat 4.4g; saturated fat 0.5g; mono fat 0.7g; poly fat 2.8g; protein 4.2g; carbohydrates 35.2g; fiber 3.4g; cholesterol 12mg; iron 1.2mg; sodium 190mg; calcium 42mg.
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