Banana Muffins feat. Greek Yogurt

After another not so successful dinner time in Toddlerland, I was racking my brain trying to figure out how to get some protein into this picky little girl.  As I've mentioned before, I was a vegetarian for quite some time, including when I was pregnant, so I know that one can be extremely healthy (maybe more so?) without meat in their diet.  The issue lies in that she doesn't eat any of the other things that I would have, with the exception of lentils from time to time.  I'm sure that amongst my overpriced foils another gray hair has sprouted over this recurring topic. 

Greek yogurt is a lot higher in protein than regular yogurt and I also happen to have a fridge full of it, so I did a quick Google search and within seconds I had inspiration.  I have used the same banana muffin recipe for years from my trusty Muffin Mania book, but I must say, these will replace Old Faithful.  It must be a combo of the extra egg and the yogurt, but these are a lot lighter in texture and I love it!  They also use oil instead of butter and are 2/3 whole wheat flour, so all in all a healthier version of one of our favorites.  I might cut the sugar down to 1/2 cup next time, I will let you know if there is any difference, but I'm confident that they'll still be sweet enough.

adapted from countrygirlcooks

3 ripe bananas, mashed

2 lg eggs

1/2 cup canola oil

1/2 cup fat free plain Greek yogurt (I use Liberte)

2 tsp pure vanilla extract

1 cup whole wheat flour

1/2 cup white cake/pastry flour

3/4 cup white sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup chocolate chips (optional) I like Camino Bittersweet



In large mixing bowl, mash bananas with fork and beat in the oil, eggs, yogurt, sugar and vanilla until well combined. You could do that part in a stand mixer, but I'd recommend doing the rest of the mixing by hand.  Mix in the flours, soda and salt and mix until just blended and no flour remains.  Fold in the chocolate chips now if using.  Spoon into 12 prepared cupcake tins and bake at 350 for 20-25 minutes (my oven is a tad slow and takes the full 25).