Frankenmuffins

Make ahead: 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.

Total time: 37 minutes

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

Instructions: 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.

Whisk together the allpurpose 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; purée until smooth, then add the banana and the vanilla extract. Purée 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 twothirds full. Bake for about 22 minutes, or until a toothpick inserted in the center of each muffin comes out clean.

Makes 16 muffins

Nutrition per muffin (using low-fat milk):

140 calories, 3 g pro te in,24g car bo h yd rates,4g 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