Spinach Banana Mini Muffin
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 87.1
- Total Fat: 5.0 g
- Cholesterol: 10.7 mg
- Sodium: 104.1 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.9 g
- Protein: 1.7 g
View full nutritional breakdown of Spinach Banana Mini Muffin calories by ingredient
Submitted by: CD17089951
Introduction
Per recipe each muffin is 59 calories per serving.. However with the spark people calculator they are 87. Per recipe each muffin is 59 calories per serving.. However with the spark people calculator they are 87.Number of Servings: 36
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
Tips
Recipe states that they are 59 calories per serving.
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!
Serving Size: 1 muffin
Number of Servings: 36
Recipe submitted by SparkPeople user FITNESSMOM45.
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!
Serving Size: 1 muffin
Number of Servings: 36
Recipe submitted by SparkPeople user FITNESSMOM45.
