Newlywed in the Kitchen Recipe #13: Popeye Spinach Muffins

I've been really struggling lately to be sure I'm getting some fruits and veggies in my diet that has recently consisted a lot of peanut butter, saltine crackers, and string cheese.  So when a friend posted a recipe for muffins that were jammed full of spinach, I knew I had to try them.  They turned out to be really good, a recipe that I will be keeping on the shelf for sure!

The Boy from Texas Rating:  4.

The Boy from Texas Comments:  "It smells so good in here."  "Wow, these are really good."  *After I told him the reason they are green is they contain a whole carton of spinach* "Well, maybe they're not as good as I thought.

Popeye Spinach Muffins

[Original post here]

1 C all purpose flour

1 C whole wheat flour

3/4 C sugar

2 tsp baking powder

1/2 t baking soda

1 1/2 tsp ground cinnamon (I only had cinnamon sugar, so I used that)

1/2 tsp salt

1/4 C canola oil

3/4 C milk

1 (6 oz) bag fresh baby spinach

1/2 C mashed banana (about 2 bananas)

2 tsp pure vanilla extract

Preheat oven to 350 and line two 12-muffin cups with liners.  (I did't have these, I just sprayed them with Pam).  

Whisk together dry ingredients in large bowl:  flours, sugar, baking powder, baking soda, cinnamon, and salt.  Set aside.

In blender (I used my magic bullet), place oil, milk and spinach.  Blend on high for about 30 seconds or until completely pureed.  Add banana and vanilla, blend on low just to mix.

Pour green mixture into dry mixture and fold together with rubber spatula until completely combined.

Fill muffin cups about 2/3 full and bake 18-20 minutes.