We had a 16 mile hike planned to Marmot Pass and Buckhorn Mountain in the Olympic National Park last May, so I decided to bake up some hardy Banana Chip Muffins to pack up the hill. Muffins are one of those things that are perfect for now but you can also freeze for later.
#bananas #eggs #almond flour #coconutflour #shreddedcoconut #vanilla #seasalt
This recipe is adapted from a recipe over at Bakerita. She makes the most delicious treats! I used Enjoy Chocolate chips and shredded coconut for my version.
You can mix these by hand in a large bowl or in your food processor. Just use a spatula to get all the ingredients off the sides as you go. The chocolate chips go in last to be incorporated by hand or pulsed a few times.
I made my homemade muffin liners with parchment paper like I talk about my breakfast egg muffin recipe, and filled the cups to the top with batter.
Bake your Banana Chip Muffins for 30-35 minutes in a 350 degree oven. Use a toothpick to check the center for doneness and set on baking rack to cool. These will last a week or two in the fridge (or a few months in the freezer), ready for when you are heading out the door to adventure outside.
Enjoy!
Check out my How To Go Day Hiking Paleo page, it is filled with great ideas on healthy foods to add to your pack!
Banana Chip Muffins
These hearty banana chocolate chip muffins make a great trail companion and get you out the door fast when made ahead.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Course: Breakfast, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo
Servings: 12 muffins
Ingredients
- 4 medium sized bananas
- 4 eggs
- 1/2 cup almond butter
- 4 tablespoons coconut oil softened
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1/2 cup Enjoy Chocolate Chips
Instructions
- Blend the bananas, eggs, almond butter and oil first in your food processor. Add the rest of the ingredients except the chocolate chips and blend until well combined. Stir in the chocolate chips.
- Pour the batter into a lined muffin tin, filling the cups to the top.
- Bake at 350 degrees 30 to 35 minutes until a toothpick inserted comes out clean. Well, it could come out with melted chocolate on it but batter should not be gooey.
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