Morning Glory Muffins

Oh yum. Ryan's teacher made these in his class one time and they were a little too sweet for my taste, but I wanted to give them another chance. I left out the dehydrated pineapple pieces rolled in an inch of sugar. Plus, when nine 3-year olds are mixing the batter, frankly, things don't turn out the way they should.

This recipe will likely require a trip to the store to get a few ingredients, but seriously...yum. Moist, crunchy and fairly healthy, full of whole grains, fruits and nuts. What could be better? There's NO butter or oil, so you can (guilt-free) schmear a pat of butter on your warm muffin, fresh from the oven.

Morning Glory Muffins

1 c. whole wheat flour
1/2 c. flour
1 c. regular oats
3/4 c. brown sugar
1 t. wheat bran
2 t. baking soda
1/4 t. salt
1 c. plain yogurt
1 c. mashed banana (about 2)
1 egg
1 c. chopped pitted dates
3/4 c. chopped walnuts
1/2 c. chopped dried pineapple
3 T. ground flax seed

Preheat the oven to 350. Combine the first 7 (dry) ingredients in a large bowl; whisk. Make a well in the center. Combine yogurt, banana and egg. Add to flour mixture stirring until moist. Fold in remaining ingredients. Spoon into muffin cups and bake 20 minutes.