BANANA MORNING GLORY MUFFINS (COOKING LIGHT)
A delicious, nutritious and satisfying muffin from "Cooking Light Magazine (July 2007). You can definitely play around with this recipe- it does well with substitutions. These freeze very well. Either microwave for 20 seconds or just pull one out of the freezer before you leave for the day, and it will be defrosted and perfect in about an hour, just in time for a snack!. If you want, you can fold the flax into the batter, rather than sprinkling it on top.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- 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.
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Moin Akhtar
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
Omar Bishop
[email protected]I made these muffins in a mini muffin pan. They were perfect for a quick snack or lunchbox treat.
Hassani Tok
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts.
Anastasia Taylor
[email protected]I had a hard time finding shredded zucchini. I ended up using a cheese grater to shred it myself.
Cindy Floyd
[email protected]I found these muffins to be too sweet. I'll probably reduce the amount of sugar next time.
Christopher Ashtian
[email protected]These muffins are a bit dry for my taste. I think I'll try adding some extra oil or butter next time.
David Nieves
[email protected]I'm not a big fan of bananas, but I actually really enjoyed these muffins. They're not too sweet and the banana flavor is subtle.
Radiance Karim
[email protected]These muffins are a great way to use up overripe bananas. They're also a healthier alternative to traditional muffins.
MD Alamin sultam
[email protected]I've made these muffins several times now and they always turn out great. They're a staple in my recipe box.
chris kylor
[email protected]I love the addition of carrots and zucchini to these muffins. It gives them a nice texture and flavor.
M zaidkhan Zaid
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to get your kids to eat their fruits and vegetables.
Knowledge Latoya
[email protected]I've tried a lot of different banana muffin recipes, but this one is my favorite. The muffins are moist and fluffy, with a delicious crumb.
Mk eid mobaruk Mk eid mobaruk
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use up leftover bananas in them.
Hakeem
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Breakfast Club
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of sweetness. I'll definitely be making them again.