Summer is in high gear already and this is our first week out of school! Summer camps, the pool, lunch dates, and trip to the new Legoland in Atlanta, and a beach trip on the calendar. It’s going to be a busy one around here! I started making these muffins a few weeks ago and they have been a big hit. These will be perfect to pack to take to the pool, for a road trip, or for breakfast on the go this summer.
I made these using sunflower seeds since my daughter’s are involved in camps that are nut-free but any nut or seed would work great, and same goes for the fruit. We used a combination of raisins and dried cherries but any will do. I haven’t tried it with blueberries yet but next time I’ll try adding frozen blueberries to the mixture in place of the dried fruit. You can mix and match whatever combination you like best! Just make sure the chia seeds are included since they act as the glue to hold everything together. And the best part, there are no refined flours or sugars in this recipe! It is sweetened naturally using a little pure maple syrup, dates, and the dried fruit. These are gluten-free, nut-free, and vegan.
The muffins are super easy to make. I blended the dates with milk, poured that over all the other ingredients, mix it all up, and spooned it into a muffin pan. I let the girl’s jump in and help me measure all the ingredients out and fill the muffin pan. The only downside to letting them help out is the extra mess. Holy cow do they know how to create a disaster zone in the kitchen! Oh well, the experience was worth it and the fact that they beg to help cook means so much. Now, if I could get them to beg to help clean. ;)
|Trail Mix Muffins|
- 1 cup unsweetened coconut milk
- 3 pitted dates
- 1/2 cup water
- 3 tbsp chia seeds
- 1 cup quick cooking oats
- 2 cup rolled oats
- 1/3 cup pure maple syrup
- 1/3 cup organic apple sauce
- 1 tbsp coconut butter, melted
- 1/4 cup sunflower seeds
- 1/2 cup raisins or dried cherries (or other dried fruit)
- 1/4 cup organic shredded coconut
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 350 degrees
- Add the milk and dates to the blender and blend until it’s mixed well
- Add the water and chia seeds to a small bowl, mix, and let it sit for one minute
- Add the remaining ingredients to a large bowl
- Pour milk, and chia seed mixtures into the large bowl and mix everything together well
- Spray a muffin tin with non-stick spray
- Fill about 3/4 of the way full
- Bake for 30 minutes, or until cooked through
If you do not have coconut butter, you could sub with coconut oil or vegan or regular butter.
I use Bob’s Red Mill Gluten-Free rolled oats, and quick cooking oats, and So Delicious Unsweetened Coconut Milk.
Use an organic shredded coconut, or Bob’s Red Mill brand. Many others have additives and preservatives in them.