Let me tell you why throwing something out is a trillion times worse than ripping a bandaid.
I’m a reuser. I’m a recycler. My roommates have mentioned on more than one occasion that they’re sick of drinking from jars. We…might be drinking from glasses formerly known as candle holders.
And it’s not just that.
Having three pennies in my wallet for those times when the total is $7.48 gives me probably the greatest joy in the world. The red sneakers I got seven years ago will have their comeback.
Call me weird. Call me a pack rat (Except I’m not really a pack rat because I really have very few things and I give stuff away all the time and I don’t want you to think my room is full of what you’d find on an episode of Hoarders.).
But being this way has its advantages, guys. Especially in the kitchen.
Did you know that you can save your vegetable butts (onion skins, carrot greens, celery ends) and make some amazingly delicious broth? And brown bananas are the perfect excuse to bake something. Duh.
Or like those times you get 67 bananas instead of just four because you want potassium something awful?
And then you’re all “I’m gonna smash you and turn you into muffins, bananas.”
I’m not much of a carrot eater. But when a bundle of organic ones are on sale, I have to get them, right?
While the rest of the girls are compulsive lip gloss buyers, I’m busy getting far too many vegetables.
So, some oats are going in these. You’re lucky this round didn’t get flax seeds.
Can I also just say that repurposing string to hold up jewelry is the best?
So stop throwing things away. Make some broth. Something about lemonade.
Vegan Banana Carrot Muffins.
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup light brown sugar
3 medium bananas, mashed
1/2 carrots, grated
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup rolled oats
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mash the bananas until only a few chunks remain. Add the vanilla and almond milk and mix with a fork. Whisk in the brown sugar until no clumps remain.
In a medium bowl, sift the dry ingredients. Fold into the banana mixture about half a cup at a time.
Add the oats and grated carrots, lightly folding until fully incorporated.
Put batter into muffin tins or ramekins, filling only about 3/4 of the way.
Bake for about 30 minutes, or until a fork comes out clean.
Makes enough muffins for you to resist leftover Easter chocolate. For…maybe 5 more minutes.