The Ultimate Gluten-Free Mountain Muffin
When knee deep in snow and hands are freezing cold, there is nothing more convenient than grabbing a quick muffin from your pack to stave off hunger. What’s best is that you can even leave your gloves on! Here is a recipe inspired by my mama-in-law that is super easy to make, healthy and adaptable. (Yes, adaptable! If you only have one carrot, use 2-3 apples. No apples? Use zucchini. No oats? Leave them out!) These delicious trail treats won’t take you long to make either, leaving you more time to prep and plan for that next adventure.
In one bowl, the wet bowl, mix together the following:
・3 grated carrots, or apple, or zucchini, do what feels right!
・1 peeled + grated apple
・1 can of crushed pineapple / drained
・½ cup maple syrup
・½ cup coconut oil or olive oil
・A capful of vanilla
・1 1/2 cups of chocolate chips, raisins and/or nuts
・2 tbsp. of chia seeds (*put in about 5 mins before oil – I find they get more pudding-like this way)
In the second bowl, the dry bowl, mix together the following:
・3 cups of gluten free all-purpose baking flour (Bob’s Red Mill)
・1 cup of oats
・¾ tsp. baking powder
・¾ tsp. baking soda
・¾ tsp. cinnamon
・¾ tsp. salt
Combine the two bowls into one and stir really well. Spoon into muffin tins lined with parchment baking cups and bake, on 350 degrees convection, for 25 minutes or until toothpick comes out clean. Voila! Now you have 20 or so tasty trail treats that will keep you and your friends feeling energized and ready for more action!
A bonafide lover of life, the outdoors, friendship and good food, Carrie can often be found smiling and enjoying the simpler things in life. This mama of baby Rosie places a lot of value on community, bringing people together and meeting new people, hence the main reasons she’s so proud to be a part of Hike 365.
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