Well, that was a mouthful.
One thing that’s always been a challenge in the outdoors is bringing a snack that could last you multiple days, isn’t super messy, and doesn’t get old real quick.
Well, have no fear- here I present to you my favorite breakfast muffin recipe that’s seen me through many backpacking, festival, and hiking trips.
Best part is, it stays good for a couple of days without refrigeration 😀 And has a bunch of chocolate.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe bananas, mashed
- 1 tablespoon coconut oil
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup vegan chocolate chips (or more)
- 3 cups oatmeal
- Preheat oven to 350 degrees F. Grease a muffin/cupcake pan with cooking spray/butter.
- Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. Don’t worry if all of your oats don’t blend.
- Take 2 1/2 cups of that oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
- In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
- Gently fold in chocolate chips. Pour dollops of batter into muffin pan and sprinkle 3 tablespoons oatmeal on top. Bake for 35 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes and enjoy!