Mix It Up Cooking Classes

Greek Yogurt Chocolate Banana Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

1 cup white whole wheat flour or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar lightly packed
1 cup extremely ripe bananas (2-3 bananas)

Preheat the oven to 350 degrees F.
Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
Remove 1 tablespoon of the 1 cup of flour.
In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
Store in an airtight container in the fridge up to 3 days.
When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

Wheat Berry Cucumber Salad

Prep time 10 minutes

Serves 8

1 cup cooked wheat berries
1 can garbanzo beans, rinsed and drained
1 medium cucumber, seeded and diced
2 tablespoons reduced-fat mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon salt

Throw it all in a bowl and stir. You can store it in the fridge for up to 3 days, but it won’t last that long.

Dip Recipes


Mean Green Guacamole

Guacamole gets its bright green color from ripe avocados. Not only are the good for you  but they’re oh-­so-­much fun to mash!  

Level 1  

Makes 2 cups  

Time 15 minutes    


3 medium avocados  

1 tablespoon dried cilantro flakes  

1 tablespoon lime juice  

1 clove garlic, minced  

1/2 teaspoon salt  

Pinch cayenne pepper  

Assorted dippers: Sliced raw vegetables or tortilla chips  


1. Use a sharp knife to slice avocados in half and pry apart. Remove pit with spoon and  scoop out flesh with tablespoon. In medium mixing bowl, mash avocados with masher  until desired creaminess. 2. Stir in cilantro, lime juice, garlic, salt and cayenne pepper.  

3. Serve with your choice of dippers.    

Mix It Up: Stir in 1/4 cup of chopped tomatoes and 1/4 cup chopped red onions for even  more color and flavor.

Did You Know? Avocados start out bright green and gradually get darker as they ripen.  To pick out a perfectly ripe avocado, choose one that’s dark green, almost black. It  should be firm, but not hard. You should make a small dent in the skin with your thumb  when you press on it.  

Taco Dip - http://www.yellowblissroad.com/skinny-taco-dip/?m

Spinach Dip - http://www.amuse-your-bouche.com/healthy-spinach-dip/#th2BFJyQUEYoOe17.32

Pico de Gallo - http://www.foodnetwork.com/recipes/ree-drummond/pico-de-gallo-recipe

Bean Salad - http://www.ahintofhoney.com/2010/05/mexican-bean-salad/