Last week I made these little muffins when I should have been packing for a big family vacation. I knew we had an early morning flight and the idea of a snack size pack of nuts and a drink from the beverage cart makes this already nervous flier even more uncomfortable. I think because I cannot control much up there in that flying metal tube in the sky, that at least I can control one small part of the journey- a good meal on the plane. My family always makes fun of the extra carry on I always have but 30 minutes into a flight, I’m their favorite person. “Oh hey mom, whatcha got in there?” Yes, this comes from the kids and my husband.
Some of the standards are cut up fruit, veggies, mini sandwiches, crackers and cheese, homemade muffins or banana bread, and always a secret candy stash to pass the time. I often bring these items in a Pack It foldable lunch bag to bring with on the plane and it’s so handy to use later at the beach to keep food or drinks cold.
These muffins that came with us on our trip were inspired by my sister. On a recent girls trip to Chicago, I got off the plane only to find my sister waiting at the gate with these muffins- for me! What a treat. My sis is a wonderful mom and although we left the kids at home, apparently she doesn’t travel without food either!
I hope you try these- they are very adaptable and easy to make. Feel free to change the flours to Cup 4 Cup Gluten-free flour, or swap the walnuts for pecans, omit the coconut, add in applesauce. Swap ⅔ c maple syrup for 1 c sugar. You cannot really go wrong.
These hearty muffins manage to keep their moisture and hold up well for travel- either on a plane or a school lunch bag. This recipe makes 24 mini muffins and about 18 regular muffins. These keep well in a covered storage container in the refrigerator for many days or frozen for several weeks.
- 1/2 cup raisins
- 1/2 cup coconut oil melted
- 1 cup walnuts
- 1 apple unpeeled, large dice
- 1 banana large dice
- 3 eggs room temperature
- 1/4 cup ground flax seed
- 1 tsp apple cider vinegar or lemon juice
- 1 14.5 oz can pumpkin puree
- 1 cup sugar
- 1 3/4 cup white flour
- 1 1/2 cup whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 2 tsp kosher salt
- 1 cup chocolate chips
Preheat oven to 350
In large mixing bowl, combine both flours, coconut, cinnamon, baking soda and salt. Set aside.
Place raisins in a heatproof bowl and cover with water. Microwave for 3 minutes.
In the meantime, pulse walnuts in Cuisinart till ground.
Add apple, banana, raisins with soaking liquid and coconut oil and pulse till combined.
Add eggs, flax meal, vinegar or lemon juice, pumpkin puree and sugar and pulse until combined.
Add wet ingredients to dry ingredients and stir until just combined. If more moisture is needed, add a splash of dairy or non-dairy milk.
Fold in chocolate chips.
Using an ice cream scoop, fill regular or mini muffin trays with batter.
Bake mini muffins for 20 minutes and regular sized muffins for 22 minutes, or until set.