Morning Glory Muffins (incredi-delicious)

Dry:
1 1/2 cups flour
1 cup rolled oats
1/3 cup sugar*
1 tbsp flaxseed OR wheat germ/bran
2 tsp baking soda
1/4 tsp salt
1/2 cup (not packed) raisins
1/2 cup craisins OR dried pineapple
3/4 cup chopped walnuts OR pecans
1 tsp ground nutmeg

Wet:
1 cup mashed banana (about 2)
1 cup low-fat plain yogurt
1 tbsp molasses*
1 egg
1 cup chopped necatarine OR apple

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*I used granulated sugar AND molasses; you can replace these two ingredients with just 1/3 cup packed brown sugar.

I top all my muffins with a bit of sugar just before baking. This puts the sweetness "forward" so that the recipe requires less sugar over-all. You can also make a mixture of wheat germ or wheat bran, flaxseed and sugar to give these an even more appealing crumb top.

Pre-heat oven to 350F and grease muffin tins (I just baked them, ungreased, in foil wrappers in a muffin tin).

Mix all the dry separately from all the wet, making substitutions where necessary.

Incorporate the wet into the dry until JUST mixed. The secret to tasty muffins is to NOT OVER MIX. As soon as the dry patches are gone, start adding to the muffin tins!

Bake for 20 minutes. Due to the mashed bananas and the chopped fruit, it is sometimes difficult to determine done-ness with a toothpick.

Serving Size: Yields 18 regular-sized muffins, serving size 2 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user AUBRETTE.