Spinach Banana Muffins

Directions

1. 1

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

2. 2

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

3. 3

   Stir together flour, baking powder and salt and add to the bowl, stirring very lightly.

4. 4

   Spoon equal amounts 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. Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds. Makes 12 muffins.