Jet lag is a bitch. Back in Miami and wide awake at 4:30am yesterday, I scrolled through instagram for way too long before I finally got out of bed. In my semi-conscious state, I wandered into the kitchen - where it seemed like a good idea to make another batch of travel muffins. The same ones I made before we went to Bali. People had been asking for the recipe and I really couldn't remember what I had put into them so I needed to make them again. As I was cracking eggs into the mixing bowl at 5am, I wondered if I was perhaps a baker in a past life.
I love to bring homemade food on a trip, much more nourishing than airplane junk. Although I did have some decent food on my flights to and from Bali. I request the Hindu Vegetarian option when I fly - which means Indian food and veggies... I even got a pretty yummy saag paneer for one meal.
Back to the muffins - they are super easy because a) they come from a mix! and b) they don't require a vitamix or anything fancy. I stumbled up this mix in Whole Foods a few months ago and was instantly drawn to it by the brand name - Namaste Foods. Excellent marketing to this yogi.
It's sugar free and gluten free as well, so that's awesome. A forewarning - when they say it's sugar free, they really mean it's sugar free. No sweet taste AT ALL... so if you like a little sweetness, give it some chopped banana on top, or you can mix some banana into the batter. Older bananas are sweeter but younger ones hold up better as a topping. Your call. It's a brown rice flour based mix and super versatile. You could do all kinds of things with it.
They're perfect for a long trip because they're quick to make (who has time when you're packing for a big voyage), they hold up super well in your carry-on luggage, they're light and munchy and you can put some chocolate in them which just feels like vacation. Enjoy!
Travel muffins 2.0
- 1 bag of Namaste Muffin Mix (buy online here or at Whole Foods)
- 1/2 cup alternative milk (cashew, almond, coconut)
- 1/2 cup filtered water
- 2 free range eggs
- 1/4 cup coconut oil
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/4 tsp sea salt
- 1/4 cup chopped low sugar dark chocolate bar (or if you don't care about sure, use enjoy life mini chips - they're the best)
- 1/2 banana
- hemp seeds for topping
Mix muffin mix with water and milk - make sure you break up all the lumps.
Mix in eggs (if you're using mashed banana, add this in here as well) Let this sit for a few minutes to so that the mixture warms.
Melt coconut oil and add it to mixture. If your mixture is too cold, it will cause the coconut oil to harden into little chunks. If that's the case, let it hang out on the counter until everything warms up to make sure it blends properly.
Add cinnamon, vanilla, sea salt and mix until well blended.
Stir in chopped chocolate.
Lightly grease a muffin pan with coconut oil and drop mixture into the individual muffin shapes. Makes 12 large or 24 mini muffins. I prefer mini ;)
Top with cinnamon and hemp seeds and sliced banana if you're using. Make sure to push the banana chunks down to ensure they stick into the mixture.
Bake at 400 degrees for 13 - 15 minutes or until a toothpick comes out clean. Let cool and then pack up a ziploc bag full of muffins for your trip and freeze the rest for when you come home!