It's been a tough month for appliances at the Dannheim casa. First the A/C broke. In July. Awesome. And then two weeks ago, the dishwasher malfunctioned, flooding water all over the floor. Normally, this wouldn't be a big deal, but we have cork floors, so the water seeped under the tiles and caused all of them to jut up and out - like a cork mountain range beneath my feet. Not the most fun to walk around on. Thankfully the tectonic cork situation is now fixed (and we got a sparkly new dishwasher!) so it's time to celebrate the return to the kitchen with my signature creation.
Travel + muffin. Two of my favorite words - together as one. Delicious little morsels of chia, flax, oats and chocolate... these little bad boys are easy to make and are the perfect on-the-go morning treat. Or anytime really. I coined them travel muffins because I started making them before long flights or car trips since they keep pretty well, are healthy and delicious and deliver a compact yet hearty meal. They're denser than normal muffins and oh so easy to scarf down.
I sometimes make them full-size and sometimes do mini-muffins - it just depends on how I'm feeling. Both are equally delightful, it just depends on how big of a bite you want. I also freeze them once I make them so I don't eat them all within 24 hours. This method may or may not work for you, but it's nice to know since the mini-muffins in particular are a little too cute and tempting and before you know it, a whole batch might disappear. Hence the forewarning.
Ok, without further ado. TRAVEL MUFFINS!
Travel Muffin recipe
- 2.5 cups gluten free or old fashioned oats
- 1 cup plain greek yogurt (low fat or non fat works great)
- 2 eggs
- 2-3 dates (I like medjool)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp. chia seeds
- 2 Tbsp. ground flax seed
- 2 Tbsp. almond milk (or I'm using coconut milk since I'm still allergic to almonds)
- 1 tsp. vanilla
- 2 ripe bananas
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Optional toppings like walnuts, blueberries, cacao nibs, dark chocolate chips, dried fruit, etc.
Preheat oven to 350 degrees.
Put oats in a blender or food processor and pulse for 10 seconds - I use my vitamix. Add remaining ingredients (except toppings) and blend until smooth - add more milk than specified above if it seems too thick. Batter should have a creamy consistency. Stir in the toppings into the mix (make sure you don't blend again) or put then on top. Hence the name, toppings;)
Grease a muffin pan (I use spray coconut oil for this) and bake for 15 minutes or until a toothpick comes out clean.
Devour! Or freeze. Nommers!