Green Power Muffins

INGREDIENTS

3/4 cup  Breeze Vanilla almondmilk

1 medium ripe banana

1 (5 ounce) package baby spinach

3/4 cup sugar

6 tablespoons butter, softened

1 egg

1 teaspoon almond extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

Puree Almond Breeze almondmilk, banana, and spinach in a blender until very smooth. Mix sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Breeze mixture, stirring until incorporate.

Stir together flour, baking powder, and salt and add to the bowl, stirring very lightly. Spoon equal amounts of the batter into muffin cups

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.

Footnotes
Cook's Notes:

Substitute buttery spread for the butter if desired.

Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 second

Nutritional analysis per serving: Calories 210 Total Fat 6g Cholesterol 35mg Sodium 210mg Potassium 76mg Total Carbohydrate 33g Dietary Fiber 1g Sugars 15g Protein 4g