Preheat oven to 350℉.
Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
Combine the dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl.
Add the wet spinach mixture from the blender to the dry ingredients.
Slowly mix the dry ingredients into the wet ingredients until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, you will need a spoon to put it in the muffin pan.
Optional revision to original: This is where I add in about a 1/2 cup or so of mini-chocolate chips because I’m a fun mom! Feel free to skip this, add less, add more… you do you!
Scoop the batter into greased muffin tins. I like to use a mini-muffin pan for bite-sized treats.
Bake at 350℉ for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins. Enjoy!