Spinach muffins

This is one of the first recipes I tried when starting to hide vegetables in recipes, and one of our favorites!  This recipe is from superhealthykids and is incredibly easy to make.  I love how much spinach is in these as well.  The recipe calls for 6 oz of spinach, I only use 5 oz, but that is still a whole container of baby spinach you can find in the packaged lettuce area in your grocery store.  Like with other recipes ripe bananas are key to getting your little ones to like the taste of these.  I would also recommend cooling before serving.

Did you know basic cupcake liners contain bleaching agents, chemical dyes, and a chemical called quilon that contains a heavy metal chrome?  This all can be transferred to your baked goods when heated.  I use If You Care brand of liners that are found in the natural food section at the grocery store.  The large baking cup liners are less than $3 for 60 liners.

Ingredients:

Dry:
2 cups whole wheat flour (because of the bananas I wouldn't recommend using pastry flour, regular whole wheat flour is better in this recipe)
1 1/2 tsp cinnamon

Add spinach in batches until it is all combined

2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet:
3/4 cup milk
1/2 cup honey
2 ripe bananas (I usually use 3)
6 oz spinach (as stated above I use a 5oz baby spinach package)
1/2 cup butter
1 egg
1 tsp vanilla

Directions:
1) Preheat oven to 350 deg.
2) Combine all the "dry" ingredients in a large bowl
3) Melt the butter and place all the "wet" ingredients in a blender
4) Once well blended add "wet" ingredients to "dry" ingredients in bowl and gently mix
5) Bake 18-22 minutes and let cool before serving.