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Spinach & Sweetcorn Mini Loaves

Spinach & Sweetcorn Mini Loaves

To watch the Instagram recipe reel click here

These little green loaves are so yummy but also super nutritious!

Great for batch cooking, they are great for a lunch option or an on-the-go snack.

Makes approximately 12 mini loaves

> 125g sweetcorn drained. I used a “no salt” can
> 2 handfuls of fresh spinach
> 2 ripe bananas
> 2 eggs
> 100ml rapeseed oil
> 165g self raising flour
> 1tsp baking powder
> chia seeds for sprinkling (optional)

1. Preheat the oven to 180 degrees celsius
2. Blend the sweetcorn (I used a hand blender)
3. Add the spinach and blend.
4. Stir in the rapeseed oil to the sweetcorn and spinach mix.
5. Mash up the bananas, then mix the eggs into them
6. Place and mix the dry ingredients into a mixing bowl, then fold in all the wet ingredients.
7. Transfer to a mini loaf or muffin tin and sprinkle with chia seeds (optional)
8. bake for 20-25mins until risen and cooked thorough in the middle

(If you have a larger blender, you can add all of the wet ingredients together and blitz all at once, then just fold into the dry ingredients.)

Store in the fridge in a airtight container for 2 days or can be frozen for up to 3 months.  

Martha Oh My!
Practical | Modern | Sustainable | Safe