Sweet Spinach Muffins

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Spray an 18-cup muffin tin with cooking spray, or use silicone muffin cups sprayed with cooking spray.

2. 2

   Add the milk, raw baby spinach, ripe banana, honey, egg, vanilla extract, and melted butter to a blender. Blend until the mixture is completely smooth and pureed, with no visible pieces of spinach remaining.

3. 3

   In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk or stir until the dry ingredients are evenly distributed.

4. 4

   Pour the spinach mixture into the bowl of dry ingredients, or add the dry ingredients directly to the blender. Fold gently with a spatula just until combined. Do not over-mix; a few small streaks of flour are preferable to developing a dense batter.

5. 5

   Scoop the batter evenly into the prepared muffin cups, filling each cup about two-thirds to three-quarters full.

6. 6

   Bake for 17–20 minutes, until the muffin tops spring back when lightly touched. The muffins should be set and moist but should not be browning.

   Start 20-minute timer
7. 7

   Remove the pan from the oven and transfer the muffins to a cooling rack. If using silicone muffin cups, remove the muffins from the cups and place them directly on the rack to prevent sweating.