Oh.My.Goodness! So, being on Whole30, part of the idea is to not “paleoize” recipes, which is my speciality! I love turning sugary, fattening dishes and desserts into healthier options. I am making one caveat to this little rule this week because of the back packing trip. We (Erica, Liz and I) leave on Friday morning @ o’dark 30 (does anyone say that anymore??) at like 4:30am to make it to Timberline Lodge sometime after 6 to begin our trek on the Pacific Crest Trail (PCT). It’s 50 miles from the Lodge to the Eagle Creek Trailhead where we will be picked up on Sunday.
My backpack is already packed! I am so excited it’s slightly ridiculous. One thing I am doing is making some of my own food!! I am dehydrating yams, peppers, mango, apples, apricots, raspberry fruit leather (from my stinkin back yard!!) and kale. I am also going to make some beef jerky which is currently marinating in my fridge! Boom!
Anyways, I wanted to make something that we could eat in the morning that would provide lots of energy to start the day (and that would pair well with our Starbucks Via coffee in the morning). True Story. So…I fished around to find a muffin recipe that would complement Whole30 and Paleo and be full of goodies. I didn’t find one, so of course, I made up my own!
These are hands down the most incredible and delish muffins I have ever made or tasted. Seriously, I ate two right out of the pan (burning myself in the process!). My friend Marcus brought over his camera so that I could play and you could see these babies in their true beauty!
Banana Apple Carrot Avocado Backpacking Muffins
AKA, the Breakfast of Champions
(Grain/Dairy/Legume/Sugar Free!!!)
Yield: 24 muffins
Ingredients:
4 very ripe bananas (the riper, the better)
8 oz unsweetened apple sauce
4 carrots, finely shredded
1/2 large avocado
4 eggs
4 cups almond meal (or almond flour for a finer, less hearty muff)
2 tablespoons coconut flour
1/2 cup unsweetened shredded coconut
1 tablespoon vanilla (or more)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
1/2 tablespoon cinnamon (more or less)
1 teaspoon nutmeg
1/2 cup raw pumpkin seeds (or nuts)
1/2 cup raisins (or more)
Directions:
Pre-heat oven to 350 degrees and grease 24 muffin tins (or make bread and use 2 loaf pans).
Get your husband to grate the carrots (since you nearly mame yourself every time…that’s just me?). Mix all the ingredients in the bowl (so easy a caveman, cough, Tim, cough can do it!) and spoon evenly into greased tins.
Cook @ 350 for 30 minutes. Let cool or eat right away!
I put the leftovers in ziplock baggies and nestled them in the freeze for this weekend. They should keep really well when frozen.
Here are some other fun pics that this awesome camera created!
Curried Coconut Chicken, Tossed Salad, Sweet Potatoes and Carrot Soup were on the menu!
Oh.My.Goodness! So, being on Whole30, part of the idea is to not “paleoize” recipes, which is my speciality! I love turning sugary, fattening dishes and desserts into healthier options. I am making one caveat to this little rule this week because of the back packing trip. We (Erica, Liz and I) leave on Friday morning @ o’dark 30 (does anyone say that anymore??) at like 4:30am to make it to Timberline Lodge sometime after 6 to begin our trek on the Pacific Crest Trail (PCT). It’s 50 miles from the Lodge to the Eagle Creek Trailhead where we will be picked up on Sunday.
My backpack is already packed! I am so excited it’s slightly ridiculous. One thing I am doing is making some of my own food!! I am dehydrating yams, peppers, mango, apples, apricots, raspberry fruit leather (from my stinkin back yard!!) and kale. I am also going to make some beef jerky which is currently marinating in my fridge! Boom!
Anyways, I wanted to make something that we could eat in the morning that would provide lots of energy to start the day (and that would pair well with our Starbucks Via coffee in the morning). True Story. So…I fished around to find a muffin recipe that would complement Whole30 and Paleo and be full of goodies. I didn’t find one, so of course, I made up my own!
These are hands down the most incredible and delish muffins I have ever made or tasted. Seriously, I ate two right out of the pan (burning myself in the process!). My friend Marcus brought over his camera so that I could play and you could see these babies in their true beauty!
Banana Apple Carrot Avocado Backpacking Muffins
AKA, the Breakfast of Champions
(Grain/Dairy/Legume/Sugar Free!!!)
Yield: 24 muffins
Ingredients:
4 very ripe bananas (the riper, the better)
8 oz unsweetened apple sauce
4 carrots, finely shredded
1/2 large avocado
4 eggs
4 cups almond meal (or almond flour for a finer, less hearty muff)
2 tablespoons coconut flour
1/2 cup unsweetened shredded coconut
1 tablespoon vanilla (or more)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
1/2 tablespoon cinnamon (more or less)
1 teaspoon nutmeg
1/2 cup raw pumpkin seeds (or nuts)
1/2 cup raisins (or more)
Directions:
Pre-heat oven to 350 degrees and grease 24 muffin tins (or make bread and use 2 loaf pans).
Get your husband to grate the carrots (since you nearly mame yourself every time…that’s just me?). Mix all the ingredients in the bowl (so easy a caveman, cough, Tim, cough can do it!) and spoon evenly into greased tins.
Cook @ 350 for 30 minutes. Let cool or eat right away!
I put the leftovers in ziplock baggies and nestled them in the freeze for this weekend. They should keep really well when frozen.
Here are some other fun pics that this awesome camera created!
Curried Coconut Chicken, Tossed Salad, Sweet Potatoes and Carrot Soup were on the menu!
Lettuce courtesy of my front yard!