With the start of the month comes a new Leftovers Club spotlight. This past month has been a whirlwind for me with the holidays, adopting Jeffie, work commitments, etc. Before I knew it, it’s the first week of January and *poof* time for The Leftovers Club.
For those that aren’t familiar with The Leftovers Club, let me give you a quick breakdown. When you are a food blogger, leftovers are always abundant. There comes a time when family, friends, neighbors and co-workers will give you that look, knowing that your kitchen has runneth over with goodies and they can’t eat another morsel. So – being a friendly food blogger, we share the abundance with other food bloggers of our latest culinary creation.
This month, I was apired up with the lovely Marissa of Pinch and Swirl. Her site is full of stories that will inspire you to get into the kitchen. I could spend all day perusing her site. She melds words and photographs in such a way that you just want to keep reading. Her recipes are top notch and some that I have bookmarked to obsess over are her Oatmeal in a Little Black Dress, Giant Delicata Ravioli with Sage and Brown Butter, Savory Bread Pudding Pumpkin Tureen, and, perfect for fall, a Classic Onion Soup.
I have been mulling over doing a lighter banana muffin. However, when you do a lighter muffin, sometimes the flavor can take a beating. How can I give a banana muffin a light and fluffy texture while packing a flavor punch. Then it hit me – roasting the bananas. This recipe couldn’t be easier – some roasted bananas, a bit of spice with cinnamon and nutmeg, and the piece de resistance – plain greek nonfat yogurt. Next time you want to make a banana muffin that will pack a flavor punch, make a batch of these!
On to the recipe:
Gather your ingredients
Time to roast the bananas
Whisk all the banana goodness into the batter
Freshly baked and steaming hot
Now – try to have just one – I dare you!
- 3 ripe medium bananas
- 1 cup of all purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon of freshly grated nutmeg
- 1/3 cup of sugar
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1/4 cup of plain nonfat greek yogurt.
- Preheat the oven to 400 degrees F.
- On a baking sheet, lay the 3 bananas out, in their peels.
- Bake for about 15 - 20 minutes, until the peel is blackened and the bananas are soft.
- Let cool for about 5 - 10 minutes while you prep the remaining ingredients.
- Reduce the oven heat to 350 degrees F.
- Line a muffin tin with baking cups lightly sprayed with non-stick spray or lightly spray the muffin pan. Set aside.
- In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a another bowl, mix together the sugar, egg, vanilla extract and yogurt.
- Whisk in the roasted bananas and mix thoroughly.
- Mix the wet ingredients into the flour mixture, taking care to fold in the mixture so as to not loose the airiness of the batter.
- Using a large ice cream/cookie scoop, scoop into the muffin cups.
- Bake for about 20 minutes, until a toothpick inserted comes out clean.
- Let cool for a few minutes and enjoy!
Adapted from AllRecipes
Many thanks to our fearless leader, Elizabeth, for putting together such a fabulous group of bloggers and giving us so much culinary inspiration to kick off 2014!
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