Morning Glory Muffins

Adapted from Cooking Light

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 T. wheat bran
2 t. baking soda
1/4 t. 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 T. ground flaxseed (about 2 T. whole)

Preheat oven to 350 degrees. Spray 18 muffin cups with nonstick spray.

Stir together flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl. Combine yogurt, banana and egg; add to flour mixture and stir just until moist. Fold in dates, walnuts and pineapple.

Spoon batter into prepared muffin cups and sprinkle with flaxseed. Bake at 350 degrees for 20 minutes or until muffins spring back when lightly touched.

Remove from pans immediately and allow to cool on a wire rack.

Note: I adapted this recipe in the following ways: I’m not a huge fan of dried pineapple, so I substituted 1/2 cup fresh blueberries instead. Worked great. I also didn’t have any flaxseed for sprinkling on top of the muffins. You can substitute raisins for the dates, or mixed dried fruit, as you see fit. You don’t have to use walnuts either. Remember, muffins are highly adaptable. They’re mature, remember?