Spinach Banana Muffins

Here I go again looking for a good muffin recipe that includes tons of veggies. We love spinach at our house - in fact our little won't eat scrambled eggs if they aren't loaded with spinach and garlic. She will actually turns them away if they aren't loaded and green!  

Right now the craze seems to be juicing and while we love smoothies at our house we don't have a good enough blender or juicer to really dig into this one. Therefore I turn to making muffins because they are such a great way to pack in veggies and are filling for our little for breakfast and snacks. 

While making these we both were skeptical and the color really surprised me but they turned out amazing. We both ate 3 and could have had a 4th but stopped ourselves. They would be perfect for St. Patty's Day! 

Spinach Banana Muffins
adapted from Full Belly Farm

Ingredients:
1/2 cup unsweetened applesauce
1 large ripe banana, mashed
1 large egg
2 teaspoons vanilla extract
1 1/2 cups fresh spinach, packed
1/3 cup cane sugar
2 tablespoons coconut oil
1/2 cup all purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a food processor and puree.
3. Place the remaining ingredients in food processor and pulse just until combined.
6. Scoop batter into a greased mini muffin tins
7. Bake for 8 minutes or until the muffin top springs back when you gently push on it.

Kitchen Notes:
I doubled this recipe and it made about 65 mini muffins - freeze great!