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

Dry ingredients:

• 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!

Variations:

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.