Another (almost zero waste) kids snacks which turned out to be a total success.
I have been looking at ways to save all the shredded fruit parts which comes out of the juicer we use when the idea came. Use it in muffins. Off I went searching for a vegan muffin recipe which I had most of the ingredients at home / or can get them zero waste. I bump into this easy to make / not in a need of any rare or expensive stuff / and a toddler can help out baking it. As for the muffin cups, I have had a good few paper ones from years ago and also some silicone ones. My initial thought was to use up the paper ones but a lovely friend said she is happy to so I can stick to using silicone and and she doesn’t have to buy new ones. Winner for all!
So let’s see the recipe…
1 cup of flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
pinch of salt
1/2 teaspoon of cinnamon
1/4 cup of maple syrup
1/2 cup of almond milk
3 tablespoons of nut butter- I used peanut butter this time.
1 teaspoon of vanilla extract
1 medium banana, mashed / shredded fruit parts in our case
1/2 cup of non dairy chocolate chips- we used @montezumaschocs 100% bar.
Pre-heat oven to 175 degrees C / 350 F .
Grease 6 cup muffin tin with coconut oil.
Sift together the flour, baking soda, baking powder, salt, and cinnamon
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combine
Gently stir in chocolate chips.
Evenly spoon the mixture into the 6 muffin cups
Bake for 25 mins