Fawn's Muffins

1  cup		whole wheat flour
1/2  cup		unbleached flour
1  cup		rolled oats, thick cut
2  tablespoons		wheat bran
2  tablespoons		Flaxseed meal
2  teaspoons		baking soda
2  tablespoons		cinnamon
1/4  teaspoon		salt
8  ounces		plain greek yogurt, fat free
1/2  cup		unsweetened applesauce
1		banana, mashed
3/4  cup		splenda brown sugar
2		eggs
1  teaspoon		vanilla extract
3/4  cup		dates, pitted and chopped
1  cup		carrot, shredded
1/4  cup		millet
1/2  cup		almonds, chopped
1/2  cup		unsweetened shredded coconut

Tip: Click on the ingredient links to learn the nutritional information for all the Fawn's Muffins ingredients. The serving size for any ingredient in Fawn's Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350°.
Place 14 muffin cups liners in muffin cups
Coat liners with cooking spray
Lightly spoon flours into dry measuring cups, and level with a knife
Combine first 8 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, applesauce, banana, sweetner of choice, vanilla extract, and eggs; add to flour mixture, stirring just until moist. Fold in dates, carrots, millet, shredded coconut and walnuts. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.