Banana Morning Glory Muffins Cooking Light Recipe

Name: Banana Morning Glory Muffins Cooking Light
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Cooking Spray (for greasing muffin tin); 1/2 cup whole wheat flour; 1 1/4 cups all-purpose flour; 1 cup rolled oats; 1/2 cup light brown sugar, packed; 1/4 cup wheat bran; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup plain fat-free yogurt; 1 cup mashed ripe banana; 1 large egg; 1/2 cup chopped pitted dates; 1/2 cup chopped walnuts; 1/2 cup chopped dried pineapple; 1 tablespoon flaxseed; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla extract

Indulge in these unbelievably delicious and healthy Banana Morning Glory Muffins, adapted from Cooking Light Magazine (July 2007)! These muffins are bursting with flavor from ripe bananas, juicy pineapple, crunchy walnuts, and chewy dates. Perfect for a quick and nutritious breakfast or snack, they're also incredibly versatile – feel free to experiment with substitutions! Plus, they freeze beautifully – grab one from the freezer for a ready-to-eat treat in just an hour. This recipe is a must-try for busy mornings and healthy snacking.

Prep Time 15 mins

Cook Time 40 mins

Calories 188.9 kcal

Protein 10g

Rating 4.3 (7 Reviews)

Banana Morning Glory Muffins Cooking Light

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Morning Glory Muffins Cooking Light

Cooking Spray (for greasing muffin tin)
1/2 cup whole wheat flour
1 1/4 cups all-purpose flour
1 cup rolled oats
1/2 cup light brown sugar, packed
1/4 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain fat-free yogurt
1 cup mashed ripe banana
1 large egg
1/2 cup chopped pitted dates
1/2 cup chopped walnuts
1/2 cup chopped dried pineapple
1 tablespoon flaxseed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

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How to Make Banana Morning Glory Muffins Cooking Light

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease with cooking spray.
Lightly spoon all-purpose flour, whole wheat flour, and oats into separate dry measuring cups and level with a knife.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the plain yogurt, mashed banana, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the chopped dates, walnuts, and pineapple.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Sprinkle each muffin top evenly with flaxseed.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

69g

Fat

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Breakfast Fruit American Oven Easy Beginner Cook Kid Friendly Kosher Vegetarian Muffins Nuts Grains Dietary Oamc Freezer Make Ahead Brown Bag Quick Breads Tropical Fruit Bananas Pasta Rice And Grains Brunch Taste Mood Sweet To Go Equipment Number Of Servings 3 Steps Or Less