With camping season in full swing and the feeling like you have to grab this summer season and hold on tight before it’s over, we headed out on a trial-run of our adventure van (by trial run I mean the bare-bones version of adventure-van-life: it is cleaned out, has a hardwood floor, a few action-packer Rubbermaid bins with gear and a mattress topper. And that’s about it. It’s surprisingly roomie—for a van! The bed, curtains and kitchen have yet to be sourced or installed.) But it’s actually pretty rad and has a great sound for all the road trip tunes, so we’re rocking it and hitting the road.
As you know, travel with a little one means you’re always thinking about food (okay well I’m always thinking about food!): “what will he eat, when will he need to eat, must make sure we have enough good-stuff for him to eat, and what about breakfast or on-the-go car snacks, what can I make that will last and if we are in some random place with no real food how do I make sure there are always good options for him in our cooler” and on and on it goes. I know this rings true for so many moms. It’s both fabulous and infuriating how much time in our brains is occupied with ensuring our child’s next meal is organized. When it comes to camping or hiking or out-in-the-world adventures with kids not only are we thinking of what to have on hand to feed littles, but how to make it not too messy! Am I right or am I right?! How to have something nutritious, delicious and not a gloppy-mess in the car, that is the absolute-mama-mission.
This, mixed with our seasonal ingredients is the inspiration for these blueberry-oat muffins. (Hello blueberry season!) They are a cross between museli and oatmeal but muffin form, so easy to pack and carry.
We were sent home from PEI with the most beautiful fresh (and organic) flaked oats I have ever had. They are from a farm on the island and I have been so impressed with how flavourful and light they are. I’m actually a bit obsessed right now and have been making everything oat-filled: fresh oat flour, oatmeal, summer muesli and of course granola! Naturally I start to dream up new ideas…so these mini-muffins are the cross-inspiration of all the amazing oats to use and breakfast appropriate camping snacks that can be pre-made: behold blueberry-oatmeal in muffin form.
Full disclosure: this isn’t cake baked in muffin tins. (You know how most muffins actually seem like just an excuse to eat cake for breakfast?!) Well, these are not those kind of muffins. They are genuinely not a super-sweet muffin and are actually designed to be decent (and quick!) breakfast-fare when you’re on the move. In our world and with kids I think a muffin should be a healthy-ingredient filled food that still tastes good (but not cake!) for the record. I find them still sweet enough with the grated apple and blueberries, but you could add another tablespoon or two of maple syrup if they aren’t sweet enough for you. I did use eggs in this recipe because I was looking for a breakfast muffin that would stay moist for days if you were on a trip and wouldn’t be too dense (the main ingredient being oats already lends itself to being gloppy and I wanted them to feel light). Success on both counts, they were fabulous for our adventure. (I will re-jig the recipe to not use eggs another time and report back on how that works.)
But in the meantime, get out there and enjoy those Canadian parks and the last weeks of summer with these in toe!
- 1 c oat flour (I ground my own oat flakes into flour so it wasn’t perfectly smooth and it worked beautifully)
- 1 c light spelt flour
- 1/2 c oat flakes
- 1 T flax (ground)
- 1 tsp baking powder
- 1/8 tsp powdered sea vegetables (I often add sea greens my cooking and baking to up the nutritional value & mineral content in our diet. So important and easy when you start to cook with sea veg. More on that later too!)
- pinch of sea salt
- 1/2 c grated apple
- 2 eggs
- 1 tsp pure vanilla extract
- 3 T coconut oil (melted)
- 2 T maple syrup
- 1 c nut or coconut milk
- 1 c blueberries (fresh or frozen)
Preheat oven to 350°. Mix dry ingredients in a bowl. In a separate bowl thoroughly mix wet ingredients (including the melted coconut oil and grated apple at the end). Add dry to wet and stir. Place in greased mini-muffin tins and bake for 20-25 mins, until a toothpick comes out clean and they begin to look golden around the edges.
Let cool for 10 minutes before removing them from the muffin tins.