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It's still primetime blueberry season up here in New England but all the rain the past few days had us feeling a little gloomy. I know the perfect cure!
1 cup quick oats
1/2 cup almond flour
2 large eggs
1 large very ripe banana, mashed
1/2 cup blueberries
1/3 cup chopped pecans
1/3 cup pure maple syrup
1/4 cup unsweetened almond milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Heat oven to 350ºF and line 6 muffin tins with paper liners. Combine mashed banana, eggs, maple syrup, almond milk and vanilla extract in a large mixing bowl and whisk with a fork to combine. Add almond flour, oats, pecans and cinnamon. Stir until just combined. Fold in blueberries.
Divide mixture among muffin tins evenly. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean. Cool muffins 10 minutes. Place onto a wire cooling rack and cool completely, about 30 minutes.
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There are plenty of reasons to attempt to cut back on waste when grocery shopping, including reducing plastic pollution, shrinking your carbon footprint and simplifying your life.
But it’s not something that just magically happens.
To reduce waste, you have to have a well-planned strategy — and it starts with taking a long, hard look at what you actually need.
