Whether home or in camp, these Morning Breakfast Muffins are a perfect, healthy morning snack. I’m looking forward to making these the day before an adventure as an excellent bring-along snack for day hiking, biking and canoeing.
I like cutting them in half and grilling them lightly before spreading with cream cheese.
If you bake in camp, like with the Omnia Stovetop Oven, or Omnia Oven Kit (with oven, rack, and liners), or a good Dutch Oven (I have the Lodge 8qt and the Stansport 4qt), this would be an interesting recipe to try in shallow cake form.
I may experiment next time to see if I can come up with a batter that will form into donut hole-sized balls for baking in camp without a muffin tin.
This is a great recipe for tweaking to one’s own tastes, adding more fruit or nuts, or switching up the type of nut-butter or milk, etc. I found it just a tad salty, so will reduce the amount of salt by half next time (already adjusted below). I also added raisins and chopped walnuts (included below).
If you tweak the recipe further, let me know what you did and how it turned out.
Makes 12-15 muffins
– 2 cups old-fashioned rolled oats . For camping I like Quaker Oats in resealable bags. (Not instant oats)
– 1 1/2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon kosher salt
– 2 cups milk (almond, oat, or dairy)
– 2 ripe bananas
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/3 cup almond butter, at room temperature
– 1 cup pitted dates, finely chopped
– 1/2 cup raisins
– 1/2 cup chopped walnuts
– 1/4 cup hulled pumpkin seeds, plus extra for topping before baking
(Note: This recipe is modified slightly from one first found at LideyLikes.com, insta: @lideylikes. I halved the amount of salt and added raisins and chopped walnuts.)
Preheat the oven to 350 degrees. Grease a muffin tin or line with paper liners.
In a large bowl, whisk together the oats, baking powder, cinnamon, and salt. Place the bananas in a separate, smaller bowl and mash with a fork until smooth. Add the eggs to the bananas and beat until incorporated, then stir in the milk and vanilla.
Pour the wet ingredients into the dry ingredients and stir until well combined. Whisk in the almond butter, then add the dates and pumpkin seeds and mix well.
Let the batter rest for 15 minutes, until slightly thickened. Spoon the batter into the muffin cups, filling them to the top, and sprinkle a few pumpkin seeds on each cups.
Bake for about 25 minutes, or until the cups have risen slightly and are firm to the touch.
(Note:I found when making this that it took a bit longer to firm up.)
Cool in the pan for 15 minutes, then run a paring knife around each cup and carefully remove. Cool completely.
I keep mine in Debbie Meyer Green Bags right on the kitchen table. They’re usually gone within a couple days.
If keeping longer, the cups will keep for up to a week stored in a sealed container in the refrigerator.