Preheat and Prep: Preheat the oven to 350ºF (175°C) and grease a mini muffin tin with cooking spray or olive oil.

Blend Ingredients: In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon (if using), and salt, in that order. Liquids on the bottom help facilitate blending better.

Blend Until Smooth: Blend until very smooth, stopping to scrape the sides as needed. The batter should be a vibrant green color.

Pour Batter: Pour the green batter into the greased mini muffin pan, filling the 24 slots. (Alternatively, you can bake these in a standard muffin pan to make 12 muffins.)

Add Chocolate Chips (Optional): Sprinkle a few mini chocolate chips on top of each muffin, if you’d like.

Bake: Bake the mini muffins at 350ºF for 12 to 14 minutes, until the muffin tops feel firm to the touch. If you’re baking 12 standard muffins, they will need to bake for closer to 25 minutes at 350ºF.

Check for Doneness: A toothpick inserted into the center should come out clean, or a kitchen thermometer should read 200°F.

Cool: Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before removing them.

Remove From Pan: Once the muffins are cool, run a knife around the sides of each muffin to help get them out.

Store: Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week for the best shelf life, or in the freezer.