My favorite munchkin is growing at supersonic speed, so getting plenty of protein and nutrients into him is even more important than ever. It can be tricky though, as he can have a picky palate. This weekend’s concoction has whole wheat and oats, bananas, yogurt, and a little brown sugar — to balance the pint of maple syrup he was sure to pour on them.
3 large organic bananas, mashed
6 ounces Greek or Australian yogurt
1/2 cup brown sugar
1/3 cup canola oil
1 cup oats
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
How I Made Them:
Preheat the oven to 375 degrees and prepare a muffin top pan with a little vegetable oil.
Combine the bananas, eggs, yogurt, sugar, and canola oil together in a bowl. In a separate bowl, sift together the dry ingredients. Mix the wet ingredients into the dry ingredients, combining thoroughly.
Spoon the batter into the muffin top pan. It is a thick batter, so use a spoon to spread it in the pan.
Bake for ten minutes or until a tester comes away clean. Serve hot with a little butter and maple syrup.
How They Turned Out:
They didn’t fool the munchkin, who determined quickly they weren’t pancakes. But with enough syrup they did the trick.