Sunday Morning Banana Bread Muffins

This morning I was literally on my way to the trash can holding two over ripe bananas about to throw them away when I suddenly had the inspiration to whip up a banana bread! I ended up tweaking a recipe I had and making the most delicious and moist banana bread muffins ever! These are easy to make, and dont require many ingredients (I had everything on hand). Enjoy!

Sunday Morning Banana Bread Muffins
Makes 9 Muffins, Prep time: 20 min, Bake time: 20 min

1 cup white whole wheat flour
.5 t baking soda
1/4 t salt
1/4 cup sugar
2 T light butter (I used smart balance)
1 large egg
1 cup mashed ripe banana (about 2 x-large bananas)
3 T non fat plain greek yogurt
1/2 t vanilla extract
cooking spray

*any extra add-in's such as toasted slivered almonds, toasted chopped pecans or walnuts, rasins, chocolate chips, etc...(I threw in toasted almonds and toasted chopped pecans :) ).

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Comine the flour, baking soda, and salt in a bowl stirring with a whisk.

Cream together the sugar and butter with an electric mixer until well blended (about 1 minute) add the egg and mix well. Add banana, yogurt, and vanilla and beat until blended. Add the flour mixture and beat at a low speed until just moist.

*Stir in any add-in's


Using an ice-cream scoop, scoop batter into greased muffin tins (makes about 9 muffins). Bake for 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool for 10 minutes on a wire rack then remove the muffins from the tin and let cool completely.

Homemade Greek Salad Dressing

I picked up a Gyro for dinner last night and wanted to pair it with a Greek salad. I always like to make my own salad instead of buying one at the take out joint because its healthier, I use fresher produce, and its a lot cheaper. I stumbled upon this Greek salad dressing on Thats Fit and I loved it so I want to share it with you guys! This dressing took me less than 5 minutes to throw together and tasted just like the infamous Greek salad dressing from Tapas restaurant. 

Homemade Greek Salad Dressing (Taken from Thats Fit)

6 Tbs olive oil

2 Tbs fresh lemon juice

1/2 tsp fresh chopped garlic

1 tsp red wine vinegar

1/2 tsp dried oregano

1/2 tsp dried dill weed

salt and pepper, to taste

Whisk olive oil, lemon juice, garlic, vinegar, oregano and dill weed until well blended. Season to taste with salt and pepper. Pour immediately onto greek salad and toss well

Here is also a list of veggies I used for my salad...

Classic Greek Salad

Serves 4

1 bag pre-washed romaine hearts

2 diced vine ripe tomatoes (seeds removed)

1/3 english cucumber peeled and diced

*20 pitted kalamata olives halved 

1/2 thinly sliced red onion

1/4 cup reduced fat feta cheese crumbles (I chopped up the crumbles even smaller)

* I buy my olives from the "olive bar" at the grocery store, and I always rinse them in a colander before using. Rising the olives first eliminates a lot of sodium and oil and they still pack plenty of flavor.

Also, here is a bit of leftover inspiration...I a good amount of salad left over that I saved in a tupperware. I know that they say once dressed, you cant save salad, but my leftover already dressed salad was completely fine. The lettuce and veggies were crispy and the flavor was still great. For lunch today I threw together a quick greek salad chicken wrap. 

Greek Chicken Salad Wrap

Serves 1

1 Josephs flax, oat bran, wheat lavish bread 

Leftover greek salad (I had about 1 cup left over)

1/2 cup thinly sliced rotisserie chicken breast, skin removed

I threw everything into the wrap and rolled it up. It was a quick, delicious, and healthy lunch!