Prep: Preheat the oven to 350° F. Line a mini muffin tray with liners or grease.
Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
Wet Ingredients: In a blender, add in the spinach, milk, applesauce or baby food puree, coconut oil, banana, egg and vanilla extract and blend on medium speed for 1 minute or until all of the spinach is completely broken down, scraping sides of the blender as needed.
Combine: Pour the wet ingredients into the medium bowl of dry ingredients and gently mix together until just combined, do not over mix.
Bake: Fill the muffin molds 3/4 way full, and bake for 12-15 minutes or until they are just golden brown. Let cool completely on a wire baking rack.
Prep Frosting: To add the Grinch Hearts - spoon the cream cheese into a piping bag or a small zip lock baggie (that is what i used above). Use a rubber band to secure the top of the baggie and then cut the very corner of the baggie off to create a hole for the cream cheese to come out of.
Prep "Hearts": On a cutting board, gently cut the raspberries in half lengthwise. Then place one half of the raspberry on the cutting board, outside-facing down, and cut a small V into the top of the raspberry to make a heart shape. Place the cut side of the raspberry onto a paper towel or kitchen towel to soak up any moisture.
Decorate: With the piping bag, on the top of the muffin make a quarter size circle of cream cheese. Then add one raspberry heart on top. Repeat until all of the muffins are decorated.