Spinach-banana mini muffins

• Vegetarian

• Produce

  • 2 cups Baby spinach, packed leaves
  • 2 Bananas, medium ripe
  • 1 Lemon, Zest of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 scant cup Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla
  • 2 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/4 cup Olive or canola oil

• Dairy

  • 1/2 cup Yogurt, Plain

Found on familyfoodonthetable.com

Description

Ingredients

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 eggs
• scant 1/2 cup granulated sugar
• 1/4 cup olive or canola oil
• 1/2 cup plain yogurt (or Greek yogurt)
• zest of one lemon
• 1 teaspoon vanilla
• 2 medium ripe bananas
• 2 cups packed baby spinach leaves

Directions

• Preheat oven to 350.
• In a large bowl, combine the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.
• Mash the banana and add to wet mixture.
• Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.
• Add the wet mixture to the dry and stir until just combined. Don’t over mix.
• Spray a large mini muffin tin with cooking spray.
• Spoon the batter into each cup, filling them all the way to the top.
• Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.
• Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!