This banana muffin isn’t exactly a muffin. It’s not as airy as muffins tend to be and has a much denser texture like banana bread but without being too moist. It’s almost like a hybrid of the two. Either way, it’s so delicious and I think you’re going to love it! Here’s my one rule, they need to be made in large muffin/cupcake tins. The one I use for this recipe has only six sections which makes the individual serving size last a little longer if you know what I mean.
Veggie Grain Bowl
Ingredients
- 1 cup Frozen vegetable (sweet Potato, broccoli, cauliflower..etc..)
- 1 small red onion
- 1 cup canned beans (garbanzo, black beans..etc..)
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tsp salt
- 1 1/2 tbsp olive oil
- 1 cup chopped greens (kale, spinach, spring mix..etc..)
- 1/2 cup cold vegetables (cherry tomatoes, cucumbers..etc..)
- 1/4 cup avocado
Drizzle your favorite dressing (Tahini, balsamic, ranch…etc).
Instructions
- Preheat oven to 400
- Add your vegetable (mixed with the red onion) and beans on a sheet plan. Keep them separated on the sheet pan.1 tbsp turmeric, 1 cup Frozen vegetable (sweet Potato, broccoli, cauliflower..etc..)
- Add in your bananas,1 small red onion, 1/2 cup cold vegetables (cherry tomatoes, cucumbers..etc..), 1 cup canned beans (garbanzo, black beans..etc..)
- In a separate bowl, combine all of your dry ingredients.1 tbsp curry powder, 1 cup chopped greens (kale, spinach, spring mix..etc..), 1 tsp salt
- Add dry ingredients to wet ingredients until well combined. Then, add the walnuts to the mixture. Do not over mix!1 1/2 tbsp olive oil
- Grease a large 6 cup jumbo muffin pan and divide batter evenly. Sprinkle the top of each muffin with the brown sugar and walnut topping, Bake at 20-25 minutes until a toothpick inserted the center comes out clean. Place muffins on a wire rack to cool and enjoy!