Preheat oven to 375 degrees then add paper liners to a 12 cup muffin tin and set aside.

To a large bowl add almond flour, gluten free baking flour blend, ground flaxseed, cinnamon, baking soda, baking powder, and salt then whisk to combine and set aside.

To a high-powered blender, add remaining ingredients in the order listed in the recipe: spinach, then banana, etc. Blend until completely smooth - ie there are no visible pieces of spinach remaining. I use the "Whole Juice" cycle on my Blendtec. Pour the wet ingredients into the dry ingredients then whisk to combine and let batter sit and thicken for 5 minutes.

Scoop a heaping 1/4 cup batter into each lined muffin cup (I use an ice cream scoop) then bake for 19-21 minutes or until a toothpick inserted into the center comes out clean. Turn the oven OFF then leave the door slightly ajar and let the muffins sit inside for 5 minutes. Remove to the counter then let muffins cool in the tin for 10 minutes before transferring to a cooling rack to cool completely. Store in the refrigerator or wrap individually in plastic wrap and freeze.