Dairy free, soy free, nut free, and seed free. These green muffins are a nutritional powerhouse and make a great breakfast.
Preheat oven to 350°F.
Put 16 cupcake liners into muffin pan.
In a food processor, blend the spinach, rice milk, maple syrup, coconut oil, egg, and vanilla extract.
In a mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
In another bowl, mash the bananas with a fork until smooth.
Pour the bananas and the contents of the food processor into the flour mixture and mix together.
Spoon mixture into the muffin pan.
Bake 20 minutes at 350°F or until inserted toothpick comes out clean.