We had so much fun at the party on Monday! A huge thank you to all of our playgroup friends that came.
If you have a picky eater you’ll want to whip up a batch of these muffins. You honestly can’t taste the spinach at all it just makes an awesome color. My kid won’t eat veggies and he loved these, as well as several of the other kids who tested them out.
(Adapted from October 2014 issue of FamilyFun magazine)
1 cup each all-purpose and whole wheat flours
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon each baking soda
1/2 teaspoon each salt
1 1/2 teaspoons cinnamon
1/4 cup canola oil
3/4 cup milk
6 ounces (6 cups packed) fresh baby spinach
1 large banana
2 teaspoons vanilla
Heat the oven to 350 degrees and coat 16 muffin cups with cooking spray.
In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt, and cinnamon.
In a blender, puree canola oil, milk, and fresh baby spinach until smooth, then blend in banana and vanilla.
Fold the liquid mixture into the dry ingredients.
Fill each prepared muffin well two-thirds full.
Bake the muffins until a toothpick inserted in the center comes out clean, about 18 minutes.