I substituted the pineapple for cranberries. I thought the cranberries would give it a nice tart bite. They turned out so good!!
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 salt1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg1 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.
18 servings (serving size: 1 muffin)
CALORIES 186(21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); PROTEIN 4.2g; CHOLESTEROL 12mg; CALCIUM 42mg; SODIUM 190mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 35.2g