Moist and delicious whole wheat muffins with bananas and low-fat yogurt.

1 cup mashed bananas
3/4 cup low fat plain yogurt
1/4 cup canola oil
1 egg
1 tsp vanilla
1 1/2 cups whole wheat flour
1/3 cup brown sugar
2 tbsp flaxseed meal
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts (optional)

In a medium bowl, mix together banana, yogurt, oil, egg and vanilla. In another bowl, combine flour, sugar, flax, baking powder, baking soda, salt and nuts. Add to wet ingredients and stir just until combined.
Bake at 375F for 18-20 minutes.

I’m not sure if it was the nuts or maybe the fact that they were completely whole wheat, but my kids weren’t all that fond of these muffins. Us adults thought they were pretty good, but the boys just picked at them without really eating all that much of them. Since having kids I’m finding that making healthy food is only half the battle. It’s getting the kids to actually eat healthy food that is the victory. This day I was not victorious. That doesn’t mean I’m going down without a fight though, don’t you worry. It’s all about experimentation to find that winning combination of food that both appeals to kids and is nutritious at the same time. Next time I’ll cut out the nuts, maybe try a mixture of white and whole-wheat flour, and bake them in mini-muffin tins. Maybe that will entice them, maybe not. If not, Tony and I sure won’t mind polishing them off!