8-10 muffins
Ingredients
- Cooking spray
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup regular oats
- 3/4 cup packed brown sugar
- 1 tablespoon (wheat or oat bran), optional
- 2 teaspoons baking soda
- 1 cup plain fat free yogurt
- 1 cup mashed ripe banana (about 2)
- 1 large egg
- 1 cup dried apricots, chopped
- 3/4 cup walnuts, chopped
- 1/2 teaspoon cinnamon (or to taste)
- 1/4 cup ground flaxseed
- 3 tablespoons ground flaxseed for topping
Directions
Preheat oven to 350 degrees.
Coat muffin cup pan with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, and next 4 ingredients 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 walnuts and apricots, cinnamon and 1/4 cup flaxseed.
Spoon batter into muffin cups. Sprinkle with flaxseed.
Bake for about 20 minutes until muffins spring back when touched lightly and toothpick comes out clean. Remove from muffin tins, cool on wire rack. Can be frozen.
Recipe from my mom.
The muffins are a good, healthy start to the day.
Nicole Flips for Food 