Morning Muffins

Here is a new muffin recipe we tried this morning. I'm not so good at taking good photos, but wanted you to have a visual aid.

We make muffins once or twice a week. Leftovers are stored in the fridge, or individually frozen so they can be grabbed quickly when we are running out. These are great for picnics and sack lunches, too. Make sure to drink water with these! Flax seeds need water for you to receive the omega 3s!

Morning Muffins


1 and 1/2 cups whole wheat flour (if you aren't grinding your own, you may want to use 1/2 cup all purpose flour)
1 cup regular oats (I grind mine into fine flour)
1/2 cup sweetener (I prefer honey)
1/4 tsp. salt
2 tsp. baking soda

1 cup plain yogurt (we use kefir)
1 cup mashed banana (about 2)
1 egg

1 cup chopped, pitted dates (I have boys who prefer raisins!)
1/2 cup chopped, dried pineapple
3/4 cup chopped walnuts
3 Tbl. finely ground flaxseed (2 Tbl. before grinding)

1. Preheat oven to 350. Prepare 18 muffins cups with liners or finely sprayed with oil.
2. Combine dry ingredients in a large bowl, whisking well. Make a well in the center of the mixture.
3. Mix wet ingredients and pour into the dry ingredients, stirring just until moist.
4. Gently fold in nuts and fruit. Scoop into muffin cups. Sprinkle with flax.
5. Bake at 350 for about 20 minutes, or until done. Remove immediately from pans and cool on wire rack.

Enjoy!