This is a recipe from a 2007 Cooking Light magazine that we have enjoyed again and again. These muffins are healthy, low fat, and delicious. You can easily substitute add-ins to customize the recipe for what you have on hand and what your family enjoys.
Listen: Morning muffins beg for morning songs, and here are a few to try for a sweet awakening playlist: From the 2003 For the Story album by Forest Sun, sample my favorites: “Morningbird,” and “Always” with the Be Good Tanyas’ Jolie Holland. Then continue on the upswing for the neighborhood party with “I’ll Always Be in Love with You” by the Boilermaker Jazz Band.
Sip: Indulge in a hot cup of really good coffee (or a big glass of milk) with the warm muffin. Try our local roaster, Coffee and Tea Collective, or your own local roaster. Prepare the coffee with a French press or dripper and breathe in the delicious aroma as the muffins finish baking. The whole neighborhood will probably be at your door looking hopeful!
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular (not quick) oats
3/4 cup packed brown sugar
1 tablespoon bran (The original recipe calls for wheat. I used oat.)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain, fat-free yogurt
1 cup mashed ripe banana (about two)
1 large egg
1 cup chopped, pitted dates (I’ve also used raisins and apricots, or a mixture–all good.)
3/4 cup chopped walnuts (These could be omitted or swapped. Last batch I used Go Raw Simple Seed Mix which includes sprouted, organic pumpkin and sunflower seeds.)
1/2 cup chopped, dried pineapple (Whole Foods carries a small dice that works perfectly.)
3 tablespoons ground flaxseed (about two tablespoons whole–I grind the whole seed in our coffee grinder or buy the ground seed at Trader Joes or Whole Foods.)
Putting It All Together:
- Preheat the oven to 350 degrees.
- Place muffin cup liners in muffin tin. The original recipe calls for 18 muffin cups, but I make each muffin slightly larger for one dozen total muffins. The original also calls for spraying the muffin cup liners with cooking spray–I’m not a huge fan of the spray, nor do I find it necessary here. Do as you will.
- Lightly spoon flours into dry measuring cups and level. Combine flours and the next five ingredients (through salt) in a large bowl and stir with a whisk. Make a well in the center.
- Mash bananas, add yogurt and egg. Add to flour mixture, and stir gently, just until moist.
- Fold in dates, walnuts, and pineapple (or your choice of add-ins).
- Spoon batter into muffin cups and sprinkle evenly with flaxseed.
- Bake for 20 minutes or until muffins spring back when lightly touched in the center.
- Remove muffins from pan immediately and cool on a wire rack.