Banana Oat Muffins

On my last day off I made Banana Oat Muffins since I had some extremely ripe bananas sitting in our fruit bowl. I'm on the search for a healthy version of banana bread that still tastes amazing and these were pretty close. I only changed a few things:

I used two bananas and I used more flour than the recipe called for to make up for it.  I also omitted the allspice and cardamom, and only used cinnamon.

2 very ripe bananas

1/4 cup yogurt (I used Greek)

2 tablespoons agave syrup

1 egg

1 tablespoon olive oil

1/3 cup quick cooking oats or coarse oatmeal

2/3 cup whole wheat flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line muffin tin with oil or muffin liners. 
In a bowl, mash the banana. Add yogurt, eggs, agave syrup and oil. Stir until well combined. Set aside.
In a separate bowl stir together all dry ingredients. Gently fold wet ingredients into dry ingredients. 
Pour batter into muffin tins. Bake for 18-20 minutes.


My favorite part...the taste testing! With a cup of tea and butter on the steaming muffin, it passed my test.

Greek Panzanella Salad

Last night I had "greek" panzanella for dinner since Brett worked late. I used a mixture of spinach, arugula, kale, combined with onions, cucumbers, tomatoes, and homemade whole wheat croutons, topped with feta cheese and olive oil. It was delicious.