Ingredients

Scale

2 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup maple syrup
3/4 cup mixture of whole milk yogurt mixed with whole milk (*see note)
1/4 cup canola oil
1 teaspoon vanilla extract
4 large handfuls baby spinach
3 very ripe small bananas, peeled & mashed

Instructions

Preheat the oven to 350 degrees F. Line a 36-cup mini muffin pan with paper liners (or grease with cooking spray)
In a mixing bowl, combine flour, baking powder, baking soda, and salt with a whisk then set aside.
In a food processor (or blender), add egg, maple syrup, yogurt/milk mixture, oil, vanilla, spinach & bananas. Process until smooth.
Add the wet ingredients to the dry using a rubber spatula to gently fold being careful not to over-mix (or muffins can be tough).
Using a cookie scoop, add one scoop of batter to each lined or greased muffin cup.
Bake for 15 minutes or until the tops of the muffins spring back when pressed or a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan on a cooling rack for about 5 minutes, then turn them out and let them cool completely on the rack.

Notes

* This is a substitute for buttermilk. To make it, combine 1/2 cup whole milk greek yogurt with 1/2 cup whole milk and whisk to combine then use 3/4 cup of that mixture for the batter. You can discard or save the remaining mixture for another recipe that utilizes buttermilk.

** Muffins freeze well and will keep for 1-2 months in a freezer-safe bag. Pull out and defrosted in the microwave as needed. DO NOT put in a freeze safe bag until they are completely cool or the moisture will effect the quality of the muffin.

Keywords: muffins, kid-friendly, breakfast, healthy