Spinach Muffins (For Picky Eaters!)

Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil. 2. In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed. 3. Pour the green batter into the greased mini muffin pan, filling the 24 slots. (Alternatively, you can bake these in a standard muffin pan to make 12 muffins.) Sprinkle a few mini chocolate chips on top, if you'd like to. 4. Bake the mini muffins at 350ºF for 20 minutes, or until the muffin tops feel firm to the touch. If you're baking 12 standard muffins, they will need to bake for 25 to 30 minutes at 350ºF. 5. Remove the muffins from the oven and allow them to cool before removing them from the muffin tin. Once the muffins are cool, run a knife around the sides of each muffin to help get them out. 6. Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week for the best shelf life. 7. prep10 mins 8. total10 mins