Are muffins the ultimate vessel?
They're delicious fresh out of the oven, as a mid-road trip snack, and even to fuel your hike.
And best of all? You can bake just about anything into them and with the right ratios, they'll taste great.
Case in point, these Morning Glory Protein Muffins, with carrots, dates, and oats!
Created by Olympian, Nutritionist, Plant-Based Chef Julia Murray of Hooked on Plants, these muffins are packed with 9 grams of protein and 5 grams of fiber...
And make for the perfect grab-and-go breakfast or afternoon snack.
Check out the recipe, here:
Ingredients:
Wet:
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1 chia egg (mix 1 tbsp chia seeds or ground flax seeds, with 3 tbsp water)
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2 cups carrots, grated (HACK: use your food processor’s grating attachment)
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1 tsp vanilla
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1 cup almond or soy or oat milk
Dry:
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1/2 tsp baking soda
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1/2 tsp baking powder
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Pinch of salt
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1 tbsp cinnamon
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2 cups oat flour (just blend your oats to a flour in a high speed blender)
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5-8 large medjool dates, chopped (or 3/4 cup raisins)
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3/4 cup walnuts, chopped
Directions:
- Preheat oven to 360F
- Mix chia egg, let sit for a few minutes
- Mix all dry ingredients, set aside
- Mix all wet ingredients in your large mixing bowl
- Add the pre-mixed dry ingredients and mix together until smooth
- Using a non-stick, or lightly coconut oiled, or paper-lined muffin pan, spoon about 1/3 cup batter into muffin cups, filling each to just over 3/4 full.
- Bake for 30 mins at 360 F
- Devour! Pack on road trips. Enjoy as a healthy, but so delicious camping breakfast…
They freeze wonderfully! Simply take them out of the freezer, pop them in a tupperware, pack them in your hiking pack, and enjoy them on the mountain peak!
