The struggle of what to do with overripe bananas is a weekly problem in my life. While I’m not a picky eater, there are two foods I won’t touch: licorice, and bananas. It’s not the flavor of bananas, but rather the texture that I just can’t deal with. Mix slices into a smoothie or bake it into a bread and I’m good, but a raw banana is just not a food I have or will ever eat. Zack on the other hand has one almost every morning, so we always have them sitting out on the counter. He of course has his own stipulations when it comes to bananas, any sign of brown on one and he won’t touch it. Throwing out food kills my soul (unless it’s bad obviously), so w’ere constantly left finding ways to use all these ripe bananas.
Typically I’ve always peeled and cut the bananas into slices, and then put the individual slices onto parchment paper to freeze individually before storing in a ziplock baggie for smoothies or protein shakes. The occasional banana bread has made an appearance, but it doesn’t ever end up being something either of us really eats much of. Enter these banana muffins, and our leftover banana game has taken on a whole new level. They have a ton of spinach in them, and use spelt flour and coconut oil to make them healthier than your average muffin. Spelt flour has three times the fiber of regular flour, is great for diabetics, and can be substituted 1:1 for regular flour. I’ve started using it in lots of other recipes as well, this past weekend we made waffles with spelt flour and they were delicious! You can buy it here, or look in the baking or health food aisle at your grocery store.
I’ve been making these muffins weekly now, and have one every morning or as a snack throughout the day. Zack’s breakfast now consists of an apple, a banana, AND one of these muffins. It’s a pretty good way to start your day! These are delicious, and obviously a great use of bananas you won’t eat. Store them in the fridge or freeze them if you won’t eat them quickly enough, that has yet to be a problem in our house though!
- 2 cups spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 6oz baby spinach
- 3/4 cup real maple syrup
- 1/2 cup almond milk
- 1 egg
- 1/4 cup coconut oil (measure when melted, not solid)
- 2 tsp vanilla extract
- 1 1/2 cups mashed banana (3 small to 2 large bananas)
- Preheat the oven to 350°F and grease a regular sized muffin pan.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a food processor or blender, combine the spinach, maple syrup, almond milk, egg, coconut oil, vanilla and process until pureed. Add the banana and process again until combined. Add the wet ingredients to the dry ingredients and stir until combined.
- Fill each muffin cup about three-quarters full. Bake for 20 minutes, then allow to cool for about another 10 before removing them from the muffin pan. Serve warm or store in the refrigerator for up to a week.