I had a craving to make banana muffins. Is that an odd notion? Even with my sudden food allergies, I still like to bake things I cannot eat. It's the act of baking that makes me happy. I pray that one day, my body will heal itself and I can enjoy the same foods as my family. In the meantime, it hasn't stopped me from making their favourite classics, like banana muffins.
I used my Honey Whole Wheat Banana Muffins recipe and used maple syrup and plain yogurt instead of honey and buttermilk. Hubby had the difficult task of tasting these muffins and he declared them "good". The children enjoyed them too with a glass of milk after school snack. They were also convenient for a quick and easy breakfast.
Maple Yogurt Banana Muffins
makes 12 regular sized muffins
1 ½ cups whole wheat flour
½ cup wheat germ
2 Tbsp ground flax seed
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 large egg
1/3 cup maple syrup
1/3 cup plain yogurt
1 tsp vanilla extract
¼ cup canola oil, melted butter or coconut oil, melted (I used melted butter)
4 bananas, mashed (between 1-2 cups, it's a flexible recipe!)
Preheat oven to 400F
Mix all dry ingredients together. Add egg, maple syrup, yogurt and vanilla to the dry ingredients. Add bananas and melted butter. Mix until the ingredients are well blended together.
Scoop batter in 12 greased or lined muffin tins, each about ¾ full.
Bake about 15 min or until until done. Check the muffins around 10-12 minutes. Mini-muffins were done around 10-12 minutes, so check accordingly.- Adapted from 100 Days of Real Food: Whole Wheat Banana Bread
My kiddies prefer the "mini" muffin size for their little hands. I filled each greased mini muffin cavity up to the top. I was able to make 24 mini muffins and 2 regular sized muffins in paper lined ramekins. The mini-muffins were done baking around 10-12 minutes.