Banana Muffins feat. Greek Yogurt - Redux

Last week, I shared with you my recipe for Banana Muffins that included Greek yogurt for added protein.  They were a HUGE hit to say the least... so much so that I had to make them again this week, with just a couple of minor changes.  I left out the chocolate chips as Miss Picky was just picking them out (wasting chocolate is a no no in my book), reduced the sugar to 1/2 cup (and swapped white for brown and they still could be made with less sugar!), and added cinnamon for a nice background hint of flavor.

Banana Muffins feat. Greek Yogurt - Redux

adapted from countrygirlcooks & Me :)

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

1/2 cup brown sugar, lightly packed

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

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, salt and cinnamon and mix until just blended and no flour remains.  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).

One of the best parts of cooking and baking is trying new things until the outcome is just right :)