Sweet Spinach Muffins with Banana

• servings: 12 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

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

2 cups lightly packed baby spinach

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

1/4 cup honey

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

1/8 teaspoon salt

1 cup whole-wheat flour

Mini chocolate chips (optional)

Directions

Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.

Place all ingredients into a blender except the flour and chocolate chips, if using.

Blend until very smooth, stopping to scrape down the sides of the bowl as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.

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

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

Bake for 18-20 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.)

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

Serve slightly warm, at room temp, or chilled.

Nutrition

• Calories: 131 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 34 mg
• Sodium: 154 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 4 g