A whole package of spinach gives these banana muffins their green hue.
Preheat oven to 350 degrees.
In a large bowl whisk together all the dry ingredients (white wheat flour through salt).
In a blender combine the non-dairy milk, spinach, banana, and vanilla extract. Blend until entirely smooth.
Place the coconut oil in a small bowl or mug and microwave on high until entirely melted.
Pour the green smoothie mixture and melted coconut oil into the dry ingredient mix and fold together until a batter forms.
Fill each cup of a well-greased muffin tin 3/4 full and bake for for 20-25 minutes, or until an inserted toothpick comes out clean.
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