SHARED by: Diana Arizpe, Kitchen Little Cooking School

While winter seems to be dragging on, Kitchen Little Cooking School has a recipe to brighten up your day. Make sure you have your little chef alongside you to help with this colorful creation!


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup canola oil
  • ¾ cup milk
  • 1 (6 ounces) bag fresh baby spinach
  • ½ cup mashed banana (from about 1 to 2 bananas)
  • 2 tsp pure vanilla extract
  • 1 Tub cream cheese frosting
  • 1 Pack rainbow ribbon candy


  • Preheat oven to 350°F.
  • Line two 12-cup muffin pans with paper liners.
  • Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
  • Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.

  • Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Scoop 1 tablespoon of frosting on two sides of the cakes to make clouds and insert candy to create a rainbow to finish.