Banana Wheat Yogurt Muffins

I haven't done a cooking post forever!....so I figured I would add one today since I just had a yummy breakfast!

I'm a big fan of muffins and breads...but not a big fan of all the fat and bad carbs that come with them. I had saved a recipe from the back of a Stonyfield Plain Fat free yogurt container and decided to give it a try. I did modify it a bit to make it even more healthy.

These muffins use almost no fat and will come to about 150 calories per muffin (maybe less with my substitutions, see below next to each ingredient that I modified). I think next time around, I will add a little bit more yogurt. I didn't have any pecans or walnuts at home, but that would be delish!

Ingredients:

1 cup all-purpose flour

1 cup wheat flour

1/1 cup of sugar -- I used a bit less than 1/2 a cup and used brown sugar

1 1/2 teaspoons of baking soda

2 eggs, slightly beaten

1 cup of yogurt -- I used plain fat free Stonyfield organic yogurt

1/4 cup butter, melted -- I substituted this for 1 tablespoon of butter and 6 tablespoons of ground organic flax seeds.

1 teaspoon vanilla

1 cup chopped strawberries -- I used 2 ripe mashed bananas instead!

Preheat oven to 375F.

In a bowl, mix together the flour, sugar and baking soda.

In a separate bowl, mix eggs, yogurt, butter, flax seeds and vanilla.

Add mashed bananas (or chopped strawberries!) into the flour mixture and stir, then pour yogurt mixture and stir.

Spoon batter mixture into greased muffin top (makes about 12).

Bake for 20-25 minutes...and enjoy!