ammogirl

Preheat oven to 350 degrees.  Makes 18 muffins.

1 cup whole wheat flour

1/2 cup all-purpose unbleached flour

1 cup regular (not quick-cook) oats

3/4 cup brown sugar

1 tablespoon wheat germ

3 tablespoons ground flaxseed

2 teaspoon baking soda

1/4 teaspoon sea salt

1 cup plain fat-free yogurt (I used Stoneyfield’s)

1 ripe banana (mashed and put in a 1-cup measure cup) -and then-

Unsweetened applesauce to make up the rest of the cup

1 large egg

1 cup chopped pitted dates (you want to get the whole kind and chop them yourself; the already chopped ones have sugar on them and that makes the muffins too sweet.  Or, use them, I don’t really care, just make sure you have 1 cup)

1/2 cup dried cranberries (or apricot)

~~~

Mix both the flours, the oats, brown sugar, wheat germ, flax seed, baking soda and salt in a large bowl with a fork.  Hou really want it all combined well before you put in the liquid ingredients.  Next, in another bowl, mix the yogurt, banana/applesauce mix and egg.  Stir that in the flour mix just until it’s moist–you know the muffin drill.  After that’s done gently stir the dates and cranberries in.  Spoon the batter (it’s thick) into 18 regular size muffin cups with liners.  I use my Pampered Chef medium cookie scoop and fill them all up twice, so that’s about 2 tablespoons per muffin cup.  Bake for about 20 minutes, or until the top is not gooey. Definitely do not overcook; the best part about these is how moist they are.  Okay, maybe not the best part, but a bonus.

I don’t have nutritional info for you, because it’s a recipe I totally adulterated to make my own.  The original one was 180 calories per muffin and 5 grams fat, but that recipe had 1 cup of walnuts in there.  

Yum!