¼cupcanola, vegetable, avocado, grapeseed oil or melted coconut oil
2mashedvery ripe bananas, (about 227 g)
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
Flour: you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). Sugar: if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar. Buttermilk: if you don't keep buttermilk on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution. Color: I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Baked Muffins: we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).