kid and adult favorite!
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
Instructions
- 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 (for muffins, bake for 25-28 mins)
- Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!
