We Eat | Spinach Banana Muffins

The boys have been having waffles as their carb for breakfast pretty regularly. They're easy to keep on hand and fast to prepare in the morning. But I'm always looking for healthy alternatives to change things up. I came across this recipe and thought it would be great for the boys, but as I avoid bananas at all costs, I knew I wouldn't be partaking. Therefore, I halved the below recipe and didn't use quite as much sugar. The results: the boys love them! William likes them, but George can't get enough. He ate a whole muffin himself this morning and was reaching on William's tray for more. What might be more surprising is that I even tried the muffins -- it's probably been 20 years since I've had a banana or anything banana-flavored. I think the fact that I have to deal with bananas pretty much on a daily basis has lowered my distaste for them, and surprisingly, the muffin was good! I haven't been eating them like George though :)

Spinach Banana Muffins
from Three Green Forks recipe
Makes 24 muffins
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 2 bananas)  
2 tsp pure vanilla extract

Preheat oven to 350°F and line two 12-cup muffin pans with paper liners. Combine sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside. In a blender, blend oil, milk, and spinach 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 (use a cookie or ice cream scoop for even muffins) and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

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