Overripe bananas are my nemesis in the kitchen. We are conscious of our food waste and our son is obsessed with bananas and STILL we seem to have 1-2 leftover from the bunch that are just too brown for regular consumption. When you’re not a banana bread family (because #paleo) sometimes these ripe bananas are relegated to the freezer until seemingly the end of time. I decided to use two brown bananas to make an easy breakfast option to grab for Beau throughout the week.
He LOVES bananas. Wanna know what he does not love? Butternut squash, spinach, and cauliflower. But ALL OF THOSE are in this recipe.
*insert happy dance*
Real talk, I made these and tasted them and worried they would be a flop for Beau. I really thought he would see the green color and be like, “Nice try, Ma.” But he took to them so quickly, he ate FOUR, y’all. FOUR. An hour later he asked for another. So yes, I fed him five that day. Whatever works, right?
Because of the mild flavor and the lack of sweetener (apart from the natural sweetness in bananas and butternut squash, I think these would be fantastic for baby-led weaning. Eggs are what hold them together and Beau loves eggs, so there was plenty of protein for him and a variety of micro nutrients in the veggies included. I’m so glad to have created such a winner!
About sweetener, feel free to add 1-2 tbsp of your preferred natural sweetener to this big recipe. Like I said, the flavor as it is, is very mild. For a little palate, that might be fine! But if you want more sweetness add honey and let me know how it turns out!
Green Blender Muffins
- 12 eggs
- 1 cup frozen cauliflower rice
- 1 cup frozen butternut squash
- 2 ripe bananas
- 1 cup spinach
- 1-2 tbsp honey (optional!
- Place all ingredients into blender (eggs first) and blend on high until contents looks like a green smoothie.
- Pour directly into silicon egg cups and bake at 350 for 25-30 minutes. They are done when you can touch the middle of the tops without getting your hands wet.