The muffins can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month. Defrost in a microwave on high for 10 seconds before serving.
1 cup all-purpose flour
1 cup whole-wheat flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
¼ cup canola oil
¾ cup regular or low-fat milk
9 ounces fresh baby spinach (6 packed cups)
1 large banana, cut into chunks (½ cup packed)
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Line 16 wells in two standard-size muffin pans with paper liners (preferably Halloween-appropriate) or grease them with cooking oil spray. (Or bake in batches; see the headnote at left).
Whisk together the all-purpose and whole-wheat flours, the sugar, baking powder, baking soda, salt and cinnamon in a mixing bowl.
Combine the oil, milk and spinach in a blender; puree until smooth, then add the banana and the vanilla extract. Puree until smooth (and green). Pour into the flour mixture; use a flexible spatula to stir until no dry spots of flour are left. To make things easy, pour some of the batter into a large measuring cup with a spout; use that to pour enough batter to fill each muffin well two-thirds full. Bake for about 22 minutes, or until a toothpick inserted in the center of each muffin comes out clean.
Transfer the muffin pan to a wire rack to cool for 15 minutes, then turn the pan over so the muffins fall out. Turn them right side up to cool completely before serving or storing.
Makes 16 muffins.
Nutrition: Per muffin (using low-fat milk): 140 calories, 3 g protein, 24 g carbohydrates, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 95 mg sodium, 2 g dietary fiber, 11 g sugar
Adapted from the October 2014 issue of Family Fun magazine.