On-the-go snacks-Great for the road or your next Hike -Carlin Frimmel

Banana bread is great but muffins are quicker to bake and easier to pack! Soft, moist, and packed with dark chocolate chips and walnuts, these banana muffins are a perfect quick breakfast or hiking snack!

Yield: 12 Muffins PREP TIME: 20 MIN COOK TIME: 20 MIN TOTAL TIME: 40 MIN

EQUIPMENT:

• 2 Medium/large bowls • Wooden spoon/spatula • Measuring spoons and cups • Muffin tin and liners • Oven • Wire cooling rack

INGREDIENTS

• 3 large ripe bananas • 2/3 cup (135g) brown sugar • 1/2 cup (125mL) vegetable oil • 1 egg • 1 tsp (5mL) vanilla • 1 1/2 cup (200g) all-purpose flour • 1 tsp (5g) baking soda • 1/2 tsp (2.5g) salt • 1 tsp (2.5g) ground cinnamon • 1/2 cup (80g) dark chocolate chips • 1/4 cup (35g) walnut pieces

INSTRUCTIONS

1. Preheat oven to 350F. Line muffin tins with muffin tin liners or grease with baking spray. 2. Mash the bananas in a large mixing bowl. Add vegetable oil, brown sugar, egg, and vanilla. Stir together well. 3. Mix together dry ingredients in separate bowl. Add to wet ingredients and mix until just combined. Do not overmix! 4. Add chocolate chips and walnuts and gently fold in. 5. Fill muffin tins to 3/4 full. Bake in oven for 20-25 minutes until golden brown and toothpick comes out clean. 6. Cool on wire rack. Can be stored 2-3 days at room temperature or up to 2 months in the freezer.

NOTES:

If planning on using for a hiking snack, I would recommend baking them the day before or storing in the freezer until the day you’re heading out. The banana adds considerable moisture to the muffins; therefore, they can spoil fairly quickly if left at room temperature for more than 2 days.

DIY Trail Mix

Mix and match your favourite flavours for a quick and easy snack for the trail or on-the-go travels!

YIELD: 2-3 CUPS TRAIL MIX PREP TIME: 10 MIN TOTAL TIME: 10 MIN

EQUIPMENT:

• Large mixing bowl • Measuring cups • Wooden spoon • Airtight containers or resealable bags

INGREDIENTS

• Classic Sierra Trail Mix • 1 cup unsalted peanuts • 1/4 cup cashews • 1/4 cup almonds • 1/4 cup sunflower seeds • 1/4 cup pumpkin seeds • 1/4 cup raisins • 1/4 cup smarties or M&M’s (optional)

CHOCOLATE CRANBERRY

• 3/4 cup almonds • 1/2 cup cashews • 1/4 cup dried cranberries • 1/8 cup white chocolate chips • 1/8 cup dark chocolate chips

SWEET N’ SALTY

• 1/2 cup almonds • 1/4 cup walnuts, halved or quartered • 1/4 cup multigrain cheerios • 1/4 cup pretzel sticks (mini pretzels would also work) • 1/4 cup dried blueberries • 1/8 cup white chocolate chips

INSTRUCTIONS

Measure out all ingredients into a large bowl. Stir to well combined, portion out if desired, and store in airtight container(s).

NOTES:

All measurements are suggestions. Feel free to experiment and add more or less of the ingredients you love!

Authors Box: Carlin Frimmel OUTDOOR FOOD BLOGGER

Hi there! I’m Carlin, a lover of all things outdoors, adventure, and food! I am a Registered Dietitian who is passionate about nourishing our bodies for all types of adventures and for enjoying food for the wonderful thing it is!

I own and operate an outdoor food blog, Camp Kitchen, where I share easy, approachable and delicious recipes to be enjoyed in the outdoors on all types of adventures.

Carlin Frimmel

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