Morning Glory Muffins

I found these glorious muffins while searching for recipes a while ago. They are so good and filling. They keep me full until lunch easily and I have yet to grow bored of them. Always a good sign!

I live by myself, so I'm always looking for recipes that freeze well. I have made a couple of batches of these muffins and they freeze beautifully. Just a quick zap in the microwave and they are good to go. Still moist and yummy even after a week in the deep freeze.

Morning Glory Muffins
Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
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
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.
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.

Makes 18 muffins.

NUTRITION:

Calories:186 (21% from fat) Fat:4.4g (sat 0.5g,mono 0.7g,poly 2.8g) Protein:4.2g Carbohydrate:35.2g

Fiber:3.4g Cholesterol:12mg Sodium:190mg Calcium:42mg

POINTS^®: 3 per muffin

recipes courtesy of cooking light magazine.