Lisa’s been getting her bake on (mmm… bacon…) in these last few weeks before work starts again, and today she made these muffins, based off a recipe in Cooking Light. We were out of eggs, so applesauce made an appearance, and raisins and dried cranberries subbed for dried pineapple. My contribution was pulling the coconut out of the pantry.
I love all these treats that have been coming out of the kitchen lately.
Pretty good, aren’t they?
I’ll say — if these muffins needed a movie title I’d suggest 3:10 to Yumma.
And they’re actually good for you!
I’m totally taking credit for the coconut ones though.
You certainly get credit for eating them.
Hey! Don’t give me any flak…
That’s flax, actually. Told you they’re good for you!
Morning Glory Muffins
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 salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1/4 cup applesauce
1/4 cup chopped pitted dates
3/4 cup chopped walnuts
1 cup dried cranberries
1/4 cup golden raisins
3 tablespoons ground flaxseed (about 2 tablespoons whole)
sweetened coconut, shredded
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 applesauce; add to flour mixture, stirring just until moist. Add more applesauce if batter seems too dry. Fold in dates, walnuts, cranberries, and raisins. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Sprinkle sweetened coconut over half of the muffins. 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 MuffinsPrint This Recipe