I’m on a mission to significantly reduce our food waste. It’s kind of fun and also a bit of a challenge, but considering the investment we make into eating fresh, organic, non-processed foods we need to be better about using it – all of it.
I started by committing to more frequent trips to the store and farmer’s market. If I buy for 3-4 days at a time instead of 7-10 we waste a lot less. Fresh fruits and veggies are hard to stretch past a week so buying enough to get us through to the next week’s shopping trip frequently backfires on me and more of the food ends up in the compost than I’d like to admit. I’m also trying to offer the kids smaller portions so they have to ask for more and meal planning based on what needs to be used up. The key to winning this battle against waste is planning, which isn’t something I’m very good at, but I’m working on it.
Yesterday, as I headed out to the compost bin with a few overly ripe bananas that were attracting nothing more than a swarm of fruit flies I stopped myself. I jumped online and found a recipe for sunbutter banana muffins, gathered the boys and asked them to help me bake. Two bananas that almost became garden food were turned into 16 yummy breakfast muffins. Of course, my picky eaters didn’t really like them, so I took half the batch to a friend (whose husband is out of town for work) so she wouldn’t have to make breakfast for her three girls in the morning. (At least they didn’t go to waste.)
I really enjoyed the muffins with a hot cup of coffee this morning, but the kids wanted them to be sweeter. When I make them again I think I will modify the recipe by adding applesauce and cinnamon. You could also add raisins, shredded carrot, pumpkin seeds or even chocolate chips to liven it up. The recipe below is a great starting point for a healthy, tasty sunbutter banana muffin. Hope you like it!
Modified from the recipe on the Sunbutter website.
- 1 1/2 cups white whole wheat flour (you can also use a gluten-free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 6 tablespoons turbinado natural sugar
- 6 tablespoons expeller pressed coconut oil
- 2 teaspoons vanilla extract
- juice of 1/2 a lemon
- 1 cup creamy Sunbutter
- 1 cup mashed bananas (about 3 medium bananas)
- I would also add 1/2 cup of applesauce and 1 tablespoon of cinnamon
Preheat the oven to 350 and line 12-16 muffin cups with unbleached cupcake liners. Whisk together dry ingredients in a small bowl. In a larger mixing bowl, whisk together all remaining ingredients except the bananas. Slowly stir in the dry mixture until well combined then add the bananas. Ice cream scoop the mixture into the muffin cups and bake for approximately 25 minutes. They will get a nice rise and the tops will turn golden brown. Allow them to cool in the pan and serve hot or store in a closed container for about 3 days. These also freeze well if you want to make an extra batch to save for later or to share with a friend.