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Zero Waste Banana Bread Muffins

Fresh baked banana bread is one of my top 10 favourite smells without a doubt. Not only is it a sweet treat but it was probably created to save waste! I love recipes that are made from almost spoiled food, how were they discovered? Was it someone trying not to waste their over ripened bananas? Regardless of the discovery when the bananas get very dark and sweet or soft - either intentionally or by accident - it's banana bread time.

I base my recipe off Holly's here is the link.

  • 1 Cup mashed ripe bananas (I used 3 bananas)
  • ¾ cup cane sugar or regular 
  • ½ cup melted coconut oil 
  • 1 Tsp Vanilla 
  • 1 egg room temp OR if you would prefer to keep it plant based, you can do a vegan chia egg (Make-chia-egg) you will need: 
  • 1 ½ cups all purpose flour 
  • 1 tsp baking soda
  • ½ tsp salt 
  • ¾ cup semi sweet chocolate chips 
  • Or for plant based you could sprinkle a few Cacao Nibs on top once you have placed the batter in the muffin tin (remember Cacao has more of a bitter taste than sweet).
  1. Preheat your oven to 375F
  2. Start with your large mixing bowl and mix the bananas, sugar, oil, vanilla, and egg that really well and
  3. In a second bowl mix together your dry ingredients. Then add the dry to the wet ingredients and combine until the dry ingredients is all incorporated.
  4. Grease a muffin tin with coconut oil and put mix into the pan.
  5. Throw them in your preheated 375 F oven for anywhere from 18-25 mins. It really just depends on your oven for the exact timing. The “toothpick test” (at my house we have always used a reusable chopstick) is a great way to check if the muffins are done. If you dip the toothpick in and it comes out clean, the muffins are done.  

This recipe was create by our friend Miranda!

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