Preheat your oven to 350 degrees. Line 2 muffin tins with 16 muffin liners.

In a large bowl, combine the white whole wheat flour, all purpose flour, sugar, flax seed meal, baking soda, baking powder, cinnamon and salt. Set aside.

Combine the coconut oil, milk, and spinach in a blender and puree on high until smooth. Add the banana and vanilla and blend just until combined.

Make a well in the flour mixture and pour the spinach mixture in the center. Fold just until combined, a few spots of flour left over is okay. The batter should be lumpy.

Fill each muffin cup 3/4 of the way full.

Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.