Travel muffins

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 Muffins.

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!

Muffin preparation.

Muffin preparation.

Muffin complete. These dudes have dark chocolate and walnuts. Nom to the maximum. 

Muffin complete. These dudes have dark chocolate and walnuts. Nom to the maximum.