From Waste to Wonderful: Banana Muffins That Make a Difference

Bananas are one of the most commonly discarded food items right after bread and salad. But what to do with those brown, spotted, overripe bananas? They’re gold. Perfect for baking, naturally sweet, and packed with nutrients like potassium, folate, fiber, and antioxidants. They're just too good to throw away.

At ThanksGiver Schweiz, we believe in turning excess into access — and banana muffins are a great way to do just that. This recipe puts ripe bananas to work, no extra sugar needed.

For a tasty twist, try adding chocolate chips which is a smart way to use up leftover chocolate from Easter, Christmas, or any other holiday.

Rescuing food isn’t just practical. It’s powerful.

Ingredients

3 bananas (mashed until smooth)

1 egg

125 grams plain yogurt

30 milliliters coconut oil, melted (or

olive oil)

160 grams maple syrup

5 milliliters vanilla extract (optional)

5 grams baking soda

pinch of salt

240 grams all-purpose flour

120g grams dark chocolate chips

Directions

1. Preheat the oven to 350ºF (175ºC). Line a

muffin tray with paper liners or use a silicone

muffin tray.

2. Add the bananas, egg, yogurt, coconut oil,

maple syrup, and vanilla to a large bowl. Mix

well to combine.

3. Add the baking soda, salt, and flour. Use a

spatula to mix until just combined. Gently fold

in the chocolate chips. Do not over-mix.

4. Divide the batter evenly between muffin

cups. Bake for 20 to 24 minutes or until firm to

the touch. Transfer the muffins to a cooling

rack to cool completely. Enjoy!