Oh, the banana ripening conundrum! Some like it ripe, some like it greener...
My kids like it right in-between, which means, we get the bananas slightly green and have a 1-2 day window to eat them before they start having brown spots on them. As soon as the spots appear, they refuse to eat them.
This presents the almost impossible task of timing the purchase of bananas in a way that maximizes the window of "no longer green, not yet brown spotty". And leaves me with brown spotty bananas to use up other ways. Because we don't throw food away.
My solution? Keep a ziplock bag in the freezer to add bananas that are not eaten fresh, and use later in smoothies and baked goodies. Such as BANANA MUFFINS.
My other conundrum? How to eat healthy with MINIMUM effort. Because let's be honest! I am the Lazy-Kinda-Healthy-Eater. I like to save time and effort anywhere possible without compromising taste, nutritional value and quality.
My advice: invest in a few appliances, including a high-speed blender (and an InstantPot, and an immersion blender....)!
This BANANA MUFFIN solves both conundrums! How to use up leftover bananas to make heathy treats with minimum effort. Ready?
Here is the recipe for my PALEO BLENDER BANANA MUFFINS:
PALEO BLENDER BANANA MUFFINS
Makes 12 muffins
Ingredients:
4 ripe bananas, fresh or frozen
4 organic, pastured eggs
1/2 cup almond butter (substitute sunflower seed butter for nut-free)
4 Tablespoons coconut oil/ghee (OR grass-fed butter if you tolerate dairy)
1/4 cup coconut flour + 1/4 cup green banana flour (OR 1/2 cup coconut flour)
1 Tablespoon cinnamon (about 6-8 big shakes:)
1 1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract (a small splash:)
pinch of sea salt
Preparation:
1) Preheat oven to 350F.
2) Add all muffin ingredients into high-speed blender, such as VItamix, and blend on low until mixed. May need to stop and scrape sides in the beginning with a silicone spatula. Increase speed to medium, then high until completely smooth, about 20 seconds.
3) Prepare muffin tins by lining with unbleached paper muffin cups or greasing with coconut oil. OR use a silicone muffin mold (place mold on baking sheet for easier handling).
4) Pour batter in muffin cups, distributing evenly.
5) Bake for 30-35 minutes until toothpick inserted comes out clean.
6) Remove from oven, use silicone spatula to remove muffins from mold and let cool on a wire rack.
7) Enjoy muffins warm with your favorite topping (nut butter, butter, honey, jelly) or let cool and store in fridge in an airtight container for up to 3 days. Muffins can also be frozen in ziplock backs or airtight containers for about 2 weeks.
Stay happy and healthy,
Eva