Morning Glory Muffins

Ingredients

• 2 teaspoons baking soda 
• 1 cup banana ripe mashed ( 2)
• 0.8 cup brown sugar packed
• 1 cup dates pitted chopped
• 0.5 cup pineapple dried chopped
• 1 large eggs 
• 1 cup yogurt plain fat-free
• 2.3 ounces flour all-purpose
• 2 tablespoons ground flaxseed whole
• 1 cup regular oats 
• 0.3 teaspoon salt 
• 0.8 cup walnuts chopped
• 1 tablespoon wheat bran 
• 4.8 ounces flour whole wheat

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
3. Lightly spoon flours into dry measuring cups, and level with a knife.
4. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.
5. 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.
6. Sprinkle evenly with flaxseed.
7. Bake at 350 for 20 minutes or until muffins spring back when touched lightly in center.
8. Remove muffins from pans immediately; cool on a wire rack.