With any outing, one of my first thoughts is always food. Whether it’s eating out, trying a new dish, or packing my own snacks, I’ve always got to pick the perfect treat to keep me going.
When I go hiking, I like to bring foods that are packed with nutrition to keep me going throughout the day, and something that’s easy to eat on the go. I came up with these healthy “Hiker’s Banana Muffins” to power me up for the trip to Birobong Peak of Chiaksan Mountain.
With apple sauce instead of oil, and a legume flour (like chickpea or fava bean) in place of (at least some) wheat flour, these muffins are packed with the good stuff.
It takes a lot of energy to get to views like these!
- ⅓ cup apple sauce
- 3 ripe bananas
- 2 eggs
- ¼ cup milk (I used almond)
- 1 tsp vanilla
- 2 cups preferred flour (I used a mix of white flour, chickpea flour, and oats)
- 1 tsp baking soda
- pinch of salt
- 2 tsp cinnamon
- 2 tbsp sugar (or to taste)
- 2 cups chunky add-ins (I used chocolate chips, pumpkin seeds, walnuts, raisins, and craisins – any nuts, seeds, and fresh fruit make great add-ins)
- Heat oven to 165 degrees C (325F). Prepare a 1-dozen muffin tin with liners or oil.
- Mash bananas with a fork. Whisk in remaining wet ingredients.
- Whisk together dry ingredients. Incorporate into wet until thoroughly combined. Add chunkies.
- Scoop about ⅓ cup of batter into each muffin liner. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
- Enjoy on a hike or as breakfast on the go!
Even the chipmunks love these muffins!