Since Friday is grocery day in my house, I always find myself on Wednesday or Thursday having to either go to the grocery store or use what I have in the cupboard to bake something for the kid’s lunches for school. This time I had a couple of bananas and wanting to try something different, experimented with making Maple Banana Muffins. I decided to use yogurt for the egg replacer as I realize not everyone has access to egg replacer and yogurt is readily available. I made them healthier by using half whole wheat flour and flax seed which combined with the yogurt adds protein that is missing from not using eggs.
Maple Banana Muffins
- 1 cup whole wheat flour
- 1 cup white flour
- 2 tbsp ground flax seed
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Mix dry ingredients well and then add the wet ingredients:
- 1/2 cup plain unsweetened yogurt
- 1/4 cup canola oil
- 1/2 cup maple syrup
- 1 cup mashed bananas (2 large or 3 medium)
- 1 tsp vanilla
Mix until just incorporated. Bake 400 degrees for approximately 20 minutes. Makes 12.
These smell amazing as they are baking!
A hint of cinnamon would be good in these, although you would taste the maple syrup a bit less.
Pecans or walnuts added would be delicious as well if you or your child is not allergic.
Also, I think oats would be a nice addition. If you add oats you would need to add some milk to offset adding more dry ingredients.