Spinach Banana-Nut Muffins

So, you over did it during Super Bowl weekend, didn't you? One too many chicken wings and mugs of cheap beer? I understand. For some reason, you think a bunch of guys tackling each other in tight pants is a big deal. Enough of a big deal to absolutely throw that New Years resolution to the wind and completely engorge yourself. And now, even days after the big game, you've still got heartburn. What's worse, you've finally noticed the flat tire that's started to settle around your middle. It's like the ghost of Thanksgivings past has come to haunt you.

But, it's okay. Football season is now over. You now have couple days to detox before you consume that giant box of stale cinnamon hearts. Time to make the best of it.


Yes. These muffins are speckled with green. But that's the type of green that a healthy body should crave. Spinach is truly a wonder food. It's a great source for every vitamin known to man, it's loaded with antioxidants, and it'll keep your gastrointestinal system all clean and healthy (which is especially important in this case, since you ate that whole pack of taquitos on that faithful Sunday).

I cannot believe it, but there are a lot of people out there who do not like spinach. Horrible, I know. But, if you close your eyes and bite into these muffins, I promise that you won't even know you digested a bit of green stuff. In fact, you might just go back for seconds.

Spinach Banana-Nut Muffins
Makes just over one dozen muffins

2 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs
2/3 cup palm sugar (or some brown sugar, moistened by a bit of maple syrup)
4 tablespoons olive oil
1/2 cup skim yogurt
2 teaspoon lemon zest
1/2 cup mashed banana (about 2 medium banana)
2 cup packed baby spinach leaves (cleaned and thinly chopped)
1/2 cup walnuts or pecans (coarsely chopped)

1) Preheat oven to 350F. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2) In another large bowl, whisk together the sugar, eggs, and olive oil together until the oil no longer separates from the mixture. Stir in the yogurt, zest, and banana.

3) Fold in the chopped spinach and nuts into the batter. Fill muffin liners and garnish with extra nut if you wish. Bake for about 25 minutes, or until you cake tester comes out clean. Enjoy the vegetable goodness.