spinach muffins

These muffins have 2 cups of spinach and Kiran begged for a third one!

From Jenn

Spinach Muffins

1 cup sliced ripe banana (about 2 small or one medium/large)

2 cups lightly packed spinach

3/4 cup milk (dairy or unsweetened plain nondairy)

1/4 cup honey or sugar

2 tablespoons melted and cooled butter OR neutral oil OR plain yogurt

2 eggs

1 teaspoon vanilla extract

1 cup rolled oats

1 teaspoon baking soda

1 cup flour

Mini chocolate chips, optional

1. Preheat the oven to 375 degrees F and grease a muffin tin. 

2. Place all wet ingredients into a blender (not flour and chocolate chips). 

3. Blend until smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green.

4. Pulse in the flour just to combine, or stir it in gently.

5. Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.

6. Bake for 15 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)

7. Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.

8. Serve slightly warm, at room temp, or chilled.

9. You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.