Heat the oven to 350 degrees and line the muffin pan with cupcake liners.
In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, and cinnamon.
In a blender, puree canola oil, milk, and spinach until smooth. Then blend in banana and vanilla.
Fold the liquid mixture into the dry ingredients. Add the chocolate chips if you choose. Fill each prepared muffin well two-thirds full.
Bake the muffins until a toothpick inserted in the center comes out clean, about 18 minutes.
These muffins freeze well; I usually pop a frozen muffin in the girls' lunches and they're thawed just in time for lunch at school!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (85g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 126 (53%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 21.3mg||7 %|
|Sodium 74.3mg||3 %|
|Potassium 225.3mg||6 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 22.3g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
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