Preheat the oven to 350F (175C) and spray a muffin tin with cooking spray of choice or butter (I use fractionated coconut oil)
In a large bowl, combine the eggs, pureed spinach, coconut oil, Greek yogurt, milk, and vanilla
2 eggs, ¾ cup pureed spinach, ½ cup unsweetened Greek yogurt, ¼ cup unrefined coconut oil, 1 teaspoon pure vanilla extract, 2 tablespoon whole milk
In a medium bowl combine the flour, coconut sugar, baking powder, baking soda and salt
2 cups whole wheat flour, ½ cup coconut sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
Add the wet ingredients to the dry and mix well until a batter forms. It is quite a thick batter but if it seems too thick add more milk as needed 1 tablespoon at a time
Pour the batter into the muffin tin so that each one is about ⅔ full
Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the tin and let cool completely on a cooling rack before removing from the muffin tin and serving
Store in an airtight container or freeze for later