Date-Nut Breakfast Muffins

I think fresh dates are best, but use boxed chopped dates if fresh are not available. Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin. Delicious served warm or with a smear of cream cheese or peanut butter.

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup rolled oats
3/4 cup dark brown sugar, packed
1 Tbsp wheat bran
2 tsp baking soda
1/4 tsp salt
1 cup vanilla fat-free Greek yogurt
1 cup mashed ripe bananas (about 2)
1 extra large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts

1. Preheat oven to 350°. Place 18 muffin cups liners in muffin cups or coat with cooking spray.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Remove 1 Tbsp of flour to a small bowl. Combine flours and next 5 ingredients (through salt) in a large bowl and stir with a whisk. Make a well in the center of the mixture.
3. Add the chopped dates to the small bowl of flour and toss to coat.
4. Combine yogurt, banana, and egg. Add to the flour mixture, stirring just until moist. Fold in the dates and walnuts,
5. Spoon the batter evenly into the prepared muffin cups.
6. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans and cool on a wire rack.
7. Note: To easily chop fresh dates, lightly mist your knife with cooking spray.

Servings: 18