One great thing about muffins is how easy they are to make. You don’t need any special tools or specific kitchen skills – just measure, mix, and bake. Muffins are pretty fool proof, and this recipe is no exception. You don’t have to have anything out of the ordinary, and you can easily adjust the recipe to what you have on hand. Toss in some chocolate chips or dried fruit if you like, or enjoy this recipe as-is. The most fun part of all? Watching the reactions you get when you tell someone that they just wolfed down a spinach muffin!

 

Ingredients

1 cup all-purpose flour

1 cup whole-wheat flour

¾ cup sugar

2 tsp baking powder

½ tsp baking soda

1½ tsp ground cinnamon

½ tsp salt

¼ cup canola oil

¾ cup milk

1 (6 ounce) bag fresh baby spinach

½ cup mashed banana (from about 1 to 2 bananas)

2 tsp pure vanilla extract

 

Instructions

Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.

Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.

Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

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Quick tip: Want to make these muffins whole wheat? You can use two cups of whole wheat flour and skip the all-purpose flour.

Recipe and image courtesy of The Green Forks