Spinach Banana Nut Muffins

Reviewed by: Tortnado

This is a random recipe I made last night, very easy to make and they taste really good. I had one for breakfast and don’t worry you can’t even taste the spinach.

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup brown sugar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/4 cup yogurt
• 1/4 cup mashed banana (1 medium banana)
• 1 cup packed baby spinach leaves
• 1/4 cup chopped walnuts

1. Preheat oven to 350F. Grease or line muffin tin.
2. In a large bowl, sift together flour, baking powder, baking soda and salt.
3. In another bowl, whisk together, sugar, honey and egg until creamy. Stir in oil, yogurt and banana.
4. In a food processor, blend the spinach leaves until finely chopped



5. Fold chopped spinach and walnuts into the batter, leaving some of the walnut aside. Fill batter into prepared muffin tin. Garnish each muffin with the remaining walnuts. Bake for 25 minutes or until toothpick comes out clean. It made about 7 large muffins.

Banana Walnut Bread

Reviewed by Tortnado:

So I made the banana bread on Tuesday, I wasn’t planning on making it so soon but my bananas were really ripe and I either had to make the bread or eat them. The recipe says to wrap it up after you bake it and leave it for the next day which is what I did and it was REALLY good and so easy to make. I did substitute the white flour and I used whole wheat flour which I was worried would dry out the bread but it was very moist.

Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/banana-walnut-bread-recipe/index.html

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Pictures!!:

This is me using my mixer for the second time since I got it over a year ago. I’m definitely gonna be making this bread again it was good!

Here is a picture of my loaf baking in the oven, yea I was a little worried….hahaha

Here is a slice of the final product…yum yum

Can’t wait to see all of your creations!!