Step 1

Preheat oven to 375°F (190°C). Line a muffin pan with paper liners, if using. If not using muffin liners, and your muffin pan is not non-stick, grease the pan well with butter or non-stick cooking spray, make sure you get the corners!

Step 2

In a large mixing bowl add flour, wheat germ, salt and cinnamon. Sift the baking powder and baking soda into the bowl and whisk everything together until combined.

Step 3

In a blender, add yogurt, eggs, melted butter, vanilla, spinach and sugar; blend until completely pureed. If you can’t fit all the spinach in at once, add as much as you can, blend to make room, then add some more.

Step 4

Pour some of the puree into the mashed banana to thin it out a bit (so it mixes more easily), then pour both the banana mixture and all of the spinach puree into the dry ingredient bowl. Mix everything together with a rubber spatula, using a folding motion and scraping the bottom of the bowl, until about 80% combined. Add in the dried fruit and nuts and fold just until everything is well combined, do not over mix!

Step 5

Spoon the batter into the muffin tins so that they are about ¾ full. Place one banana slice on top and brush with melted butter. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Step 6

Let cool for a few minutes and then remove them from the pan and let them cool on a rack. Serve warm if possible, they're super yummy warm!