These Greek Yogurt Banana Muffins are a simple and healthy on-the-go snack or breakfast. Made with chocolate chips for a little bit of extra sweetness!
Psssst…did you know you can follow me on Snapchat?? Add me to follow along with how I try to keep my healthy lifestyle and sanity with baby! Username: slim_sanity. 🙂
Routines are happenin’, people!
Or at least, as best that they can be! I am officially able to workout as of last week (woo hoo!) and now I’m trying to fit that into my morning routine as best as possible.
As far as my own routines, I’m working out as early as I’m able in the morning. It’s still not early enough for my work schedule yet, since I have to pump, feed Brooklyn and eat breakfast. She’s not yet sleeping through the night which means a 5 am wake up for me isn’t happening, as I’m up for at least an hour in the middle of the night. But I’ve got one month until I’m back at work, so hopefully by then we’ll be close to letting that happen again! Even if that means workouts happen more at 4:30 AM than 5 AM. Woof. I’m still doing mostly walking for cardio, and starting more strength training this week. Hoping to starting running soon!
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It’s fairly safe to say that Brooklyn has a much more established routine now throughout the day. She’s more predictable in when and how much she eats. We’re also getting a bedtime routine down. As far as my day goes besides the morning, it’s working in house work and blog work in between when I can! And the occasional nap. The last few days have been pretty busy with BAE (nickname dubbed by her aunties…her initials. Not just buying into the millennial slang hype 🙂 )—she’s been fussier than normal as we transition to a new formula. But she’s getting better so free time may be on the up soon! As ‘free’ as my time can be, that is. 🙂
Meal planning is starting to happen again, little by little. This week we’re planning very basic—grilled chicken and pork with lots of produce for salads. Maybe the occasional pureed cauliflower. It’s enough planning to get us through the week, and Kyle and I can whip other things up as needed.
And that’s where recipes like these greek yogurt banana muffins come in handy! Baking muffins will forever be a weekend activity for me, and it’s even more necessary now with Brooklyn around. As much as I’d L-O-V-E to get back into making smoothies for snacks (hopefully can happen soon), I don’t always have enough free hands or free minutes to put much effort into my meals. Plus I think the blender is a bit too loud for a sleeping baby, which would really be my best time to make one.
That’s also my best time to vacuum buuuuut luckily most people understand you’ll have a not-so-clean house once you enter parenthood!
And with THAT I think we oughta focus on snack time!
- Dry Ingredients
- 2 cups whole wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Wet Ingredients
- 2 ripe bananas
- 1 egg
- ½ cup maple syrup
- ⅓ cup almond milk*
- 2 teaspoons vanilla extract
- ¾ cup Greek yogurt
- ¼ cup mini chocolate chips + 1 tablespoon to top
- Preheat the oven to 375 degrees.
- In a large bowl, mix together all dry ingredients.
- In a smaller bowl, mash up banana. Add remaining wet ingredients, and mix well.
- Pour wet ingredients into dry ingredients, and mix completely. Stir in ¼ cup of chocolate chips.
- Grease a muffin tin, and pour batter evenly into cups. Sprinkle last tablespoon of chocolate chips on top.
- Bake muffins for 20 minutes, until an inserted toothpick comes out clean.
- Let cook 5 minutes before you enjoy!