Banana bran oat muffin
- Number of Servings: 18
Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)1/2 cup all-purpose flour (about 2 1/4 ounces)1 cup regular oats3/4 cup packed brown sugar1 tablespoon wheat bran2 teaspoons baking soda1/4 teaspoon salt1 cup plain fat-free yogurt1 cup mashed ripe banana (about 2)1 large egg1 cup chopped pitted dates3/4 cup chopped walnuts1/2 cup chopped dried pineapple3 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.
Serving Size: 18 muffins
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.
Serving Size: 18 muffins
Nutritional Info Amount Per Serving
- Calories: 130.4
- Total Fat: 4.6 g
- Cholesterol: 10.6 mg
- Sodium: 156.8 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.9 g
- Protein: 4.1 g
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