You’ve foraged in your fridge to turn out a salad, and maybe a soup. But a fridge-foraged muffin? Since baking is as much science as it is art, foraging for a muffin could legit be a shot in the dark. I started with a tried and true recipe for zucchini muffins. I added half of a softening banana and chopped walnuts. You might use apple or pear (as you can see in the photo below, I took a small apple from the fridge and opted out). To save time in the morning you can make the batter the night before. Refrigerate overnight. Wake up, preheat the oven, fill your muffin cups and let the muffins bake while you do your morning practice. 30 minutes later they’re good to eat. Pack one for an afternoon snack.
Ingredients to make about a dozen muffins 
1 large egg, lightly beaten (or a chia egg)
scant ¼ cup organic grape seed or safflower oil plus extra for painting muffin cups
1 Tablespoon brown sugar
¼ cup brown rice syrup or maple syrup
1 teaspoon organic vanilla extract
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
1/8 teaspoon baking powder
¾ cup organic einkorn flour (you may use all-purpose, gluten-free or spelt flour)
½ cup shredded zucchini
1/2 soft banana, mashed
1/3 cup raw walnuts or pecans, dry roasted and chopped
Process
Preheat oven to 350.
If using paper cup liners, place them in muffin tins; or brush extra oil into muffin cups.
In a mixing bowl combine mashed banana, egg, oil, sugar, rice or maple syrup, vanilla, baking soda, cinnamon, sea salt, baking powder. Mix until ingredients are blended.
Add flour; mix until moistened.
Stir in nuts and zucchini.
Spoon batter into greased muffin tins, filling them about halfway (or less). Top with a few walnuts.
Bake for about 30 to 40 minutes, or until muffins test done (when toothpick comes out clean.)
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