Travel Healthy Muffins

We are just about to embark on a whirlwind trip to Ohio and back over the course of about 36 hours.  When on the road, it is easy to eat junk.  For the one driving, often times it is about staying awake and alert as opposed to making healthy decisions.  Therefore, I am trying to leave as prepared as possible with healthy food in tow.   (Here are some thoughts on eating healthy fast food.)

For our trip, I decided to make muffins.  They are easy to eat without making (too much of) a mess, they are portion-controlled, and they can be breakfast, lunch, dinner, or snack.  Also, I wanted something that was nutritious and toddler-friendly.  Here they are:

I took the Applesauce Muffins recipe out of Jessica Seinfeld’s “Deceptively Delicious” and modified it.  Here is what I did:

  • 1.5 cups white whole wheat flour*
  • 1 cup old-fashioned oats
  • 1 tsp. baking powder
  • .5 tsp baking soda
  • .5 tsp cinnamon
  • 1 cup applesauce
  • .5 cup almond milk*
  • .5 cup butternut squash puree (canned)*
  • .5 cup brown sugar
  • .25 cup coconut oil*
  • 1 egg
Preheat over to 400, and spray muffin tins with coconut oil spray.  Mix dry ingredients, and in a separate bowl mix wet ingredients.  Add the two together and bake for 18-20 minutes.  
*Jessica Seinfeld’s recipe included regular all-purpose flour, regular milk, vegetable/canola oil, and a streusel topping that I decided to omit.  She also gave the option of carrot puree instead of butternut squash, but I already had canned butternut.
  • I like how the recipe only makes 12 muffins–perfect for our road trip.
  • If my math is correct, there is only about 2 tsp. of sugar per muffin (from the brown sugar–not including natural sugars from applesauce or butternut squash).  The almond milk that I used does not have any sugar in it.
  • I like how this recipe has some fruit and veggies in it.  I am always looking for ways to get more veggies in!
  • In the future, I might try adding blueberries or raisins.

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