Ah, kids. When you leave the hospital they don’t tell you some very important Information. 1. You had the best sleep of your life before you got here, you’re now exhausted for life. 2. Your house is officially one big play room, so get over it- your fancy pillows and cute candles are goners. And 3. No matter what you try, do, model, or explain- your children will always prefer snacks over meals and junk food over Bento boxes. Truth people, it‘s a damn truth!
So let‘s address my last statement. Snacks over meals and junk food addicts. What are mothers to do? I’ve heard it time and time again- the poor eater conversation. And I’m one of the leading participants in this ongoing discussion amidst the Mama Bears.
Well, bad news. I‘m not writing this post to detail how I‘ve cracked the code and made my kid a broccoli-eating feen. Nope, not today.
Good news though- I’m writing about a recipe that is super delicious, healthy, and disguised as a sweet treat. It‘s a way to get in more nutrients than usual, feel good about what your serving, and cut down on the processed stuff the little boogers are always reaching for.
Greek yogurt chocolate chip mini muffins. Baked with a whole wheat flour mix, flaxseed, protein packed yogurt, they are killin’ it on the healthy board. All the buzz words to keep us parents happy. But let’s be real. Not one of those attributes is going to make the kids eat these muffins. The real winners here are chocolate chips, mini muffins, and go ahead- have 3. :)
So while I haven’t solved the picky eater problem of today’s youth, I have given you something to conquer at least the next snack time with. And that is some important information I wouldn’t want you to be without!
Greek Yogurt Chocolate Chip Mini Muffins
Servings: about 24 mini muffins
Adapted from: The Busy Baker
1 Cup all purpose flour
1/2 Cup whole wheat flour
1/2 Cup sugar
1 1/2 tsp baking powder
1/2 tsp flax seed meal
1/2 tsp kosher salt
1/4 C 1% low fat milk
3/4 Cup vanilla Greek yogurt, 0% fat
1/4 Cup vegetable oil
1 tsp vanilla extract
1 Cup mini chocolate chips (semi-sweet)
Preheat oven to 350 F. Line a mini muffin pan with liners or coat with nonstick spray.
In a large bowl, whisk together the flours, sugar, baking powder, flax seed meal, and salt.
Add the milk, Greek yogurt, vegetable oil, eggs and vanilla. Stir everything well with a wooden spoon or rubber spatula.
Stir in the chocolate chips.
Portion the batter into the mini muffin pan, filling each about 3/4 full.
Bake for about 12-15 minutes, until a toothpick inserted in center comes out clean. Muffins should be a golden brown color.
Remove muffins from pan and allow to cool on wire rack or serve warm.