Step 1

Preheat the ovent to 350°F then grease or a line a muffin tin. You can make 9 medium size muffins or 12 small. Grease your tin accordingly.

Step 2

In a high speed blender, layer the wet ingredients first: banana, syrup, milk, vinegar, vanilla, spinach, and nut butter. Blend on high until smooth.

Step 3

Next layer the dry ingredients: rolled oats, baking powder, baking soda, cinnamon and salt. Blend on high until all of the oats are completely pulverized and a smooth batter forms. If you want to add any mix-ins, stir them in now by hand.

Step 4

Fill the muffin tin almost to the top (if making 9 muffins) or about ¾ of the way full for 12 muffins. Bake in the oven for 22-25 minutes, or until light golden brown on the edges. Set aside to cool before serving. Leftovers are best stored in an airtight container in the refrigerator and will last up to 1 week. They can also be frozen for up to 2 months.