SWEET GREEN MUFFINS

~ Family Fun magazine - October 2014

1 c. flour
1 c. whole wheat flour
3/4 c. sugar
2 t. baking powder
1 1/2 t. cinnamon
1/2 t. baking soda
1/2 t salt
1/4 c. canola oil
3/4 c. milk
6 oz. (about 6 c.) fresh spinach
large banana
2 t. vanilla

Preheat oven to 350 degrees and spray muffin tins.

In a large bowl, whisk two flours, sugar, baking powder, cinnamon, baking soda, and salt.

In a blender, puree oil, milk, and spinach until smooth. Add banana and vanilla to puree and blend thoroughly. Pour liquid mixture into dry mixture and stir until combined.

Fill muffin cups 2/3 full and bake 18 minutes or until toothpick inserted in the center comes out clean.

Makes about 16 muffins.

Notes: These muffins get their fun color from the spinach, but all the flavor is from the banana. I use plant-based milk when we need the muffins to be dairy-free and sometimes use melted coconut oil instead of canola.