Zero Waste Pumpkin & Oat Muffins!

Yes it's January and yes I am eating pumpkin muffins. Why? Because they're zero waste and we still had a can of pumpkin puree leftover from fall. And they're good so I'm not going to limit myself to eating them only in the month of October. 

If you know me, you know that muffins are a breakfast staple of mine. So it makes sense that this was my next "zero waste challenge" to tackle. Plus, I enjoy baking and muffins seemed like an easy way to start transitioning to a low waste breakfast.

Recipe I used was by Cookie and Kate and can be found here. I'll give the breakdown below here: 

Ingredients: 

• 1/3 cup of extra virgin olive oil - I buy mine in a huge metal tin
• 1/2 cup maple syrup or honey - I buy both in glass jars and I used maple syrup for mine
• 2 eggs @ room temperature - I buy my eggs in a cardboard bin of 60 at Walmart
• 1 cup of pumpkin puree - Comes in an aluminum can
• 1/4 cup milk of choice - I use coconut milk
• 2 tsp of pumpkin spice seasoning or 1 tsp of cinnamon - I went with cinnamon in a glass jar
• 1 tsp baking soda - This comes in a cardboard box
• 1 tsp vanilla extract - I don't have a zero waste alternative for this yet
• 1 and 3/4 cup whole wheat flour - I just used my white flour from a paper bag
• 1/3 cup old fashioned oats - I buy quaker and it's in a cardboard container

Instructions: 

• Pre-heat oven to 325F and grease muffin tray, butter is a great low-waste solution here
• In large bowl beat oil  and syrup together with a whisk
• Add flour and oats to bowl and mix
• Divide batter between muffin tins and bake for 22-25 min!

They were really that simple! And they were delicious. I'm definitely going to be repeating this recipe again soon. Also,  since I had all of these ingredients on hand they were basically free :).  Let me know if you have any low-waste muffin recipes in the comments below!