Step 1

Preheat oven to 350.

Step 2

In a large bowl, combine the flour, baking powder, baking soda and salt.

Step 3

In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.

Step 4

Mash the banana and add to wet mixture.

Step 5

Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.

Step 6

Add the wet mixture to the dry and stir until just combined. Don’t over mix.

Step 7

Spray a large mini muffin tin with cooking spray.

Step 8

Spoon the batter into each cup, filling them all the way to the top.

Step 9

Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Step 10

Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!