Ingredients
2 cups whole wheat flour
1 ½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup honey
1 large ripe banana
6 ounces spinach
½ cup unsalted butter
1 large egg
1 teaspoon vanilla extract
Directions
Preheat oven to 350° and line a muffin pan with paper liners. We used green foil liners for Green Week!
Combine all dry ingredients in a large bowl and combine, using a whisk.
Melt the butter. Blend melted butter, spinach, and all the other wet ingredients in a blender until thoroughly pureed.
Pour the green pureed mixture into the bowl of dry ingredients and blend until combined.
Spoon the batter into the muffin cups and bake for 18–22 minutes, or until muffin tops are firm but not quite browning.
Cool before serving.
For more adventurous palates, you may want to add chopped walnut pieces and/or dried cherries to the batter before baking. These muffins were a hit with the kids—and such a great way to get them to eat spinach!