Easy Strawberry Banana Muffins (With Yogurt)

I am always looking for great recipes to try. With a picky toddler on hand finding ways to get her to eat more fruits and veggies can be tricky.  For example, Buggy loves her banana's but can be picky with certain strawberry items. I had some Stoneyfield Strawberry Banana yogurt that she wouldn't eat and I didn't want it to go to waste. My favorite is strawberry banana but I thought I would try and use them in a recipe if I could and try and expand her pallet just a bit. I found this super easy banana recipe and modified it just a tad. I used whole wheat flour and the muffins were so moist.

This recipe is super simple and a great way to get your little one to help. Perfect for Sunday morning family time.

Ingredients

• 1 cup all-purpose flour  (I used whole wheat)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe banana
• 1/4 cup white sugar
• 1 toddler size container of Stoneyfield strawberry banana yogurt (you can use any kind you want or use applesauce)
• 1 egg
• 1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease muffin cups or line with paper muffin liners.
3. Mix together flour, baking powder, baking soda and salt.
4. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt 
5. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
6. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.

Enjoy!

Recipe: Easy Peanut Butter Cookies

I don’t have a sweet tooth but I do love to bake and try out new recipes and variations of old time favorites. I’m not sure which magazine I found the recipe in as I had ripped out the recipe page and it’s been on my fridge for a while now and finally decided to make them. They were really good and very easy to make. Buggy had so much fun helping Mami make them. We didn’t put hershey kisses on all of them because as a typical 3 year old, she usually leaves half of what she’s eating laying around and the dogs will grab any opportunity to grab her left overs and we can’t have that with a diabetic dog in the house.

Ingredients

• 1 cup peanut butter-whatever your preference is
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a large baking sheet.
3. Combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and mix well
4. Roll the dough into balls and place on greased baking sheet 
5. Use a fork for a crisscross design on each cookie – optional.
6. Bake for 8-10 minutes, remove from the oven and sprinkle with sugar –optional
7. Cool for about 5 minutes before removing from pan.

Enjoy!