Hungry Hiker Muffins

In an attempt to bring some consistency to my blog, I’m transferring some old recipes from their own pages into blog posts. Bear with me while I get this all sorted out. Perhaps they will inspire you (or maybe me) to try these old recipes out!

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The following recipe was originally posted on May 26, 2010

These muffins are inspired by my mother, who is a member of a local hiking group. I wanted to create a muffin that would make a hearty, healthy snack on the trail, and that would be equally enjoyable with a cup of coffee or tea for breakfast. Subtly sweet, packed with fibre, and full of flavour, these muffins will satisfy the hungriest of hikers, including my mom!

Hungry Hiker Muffins

Makes 12 large muffins

Ingredients

  • 2 tbsp ground flaxseed
  • ½ cup milk
  • 1 2/3 cup Rogers 100% Whole Grain Whole Wheat Flour
  • 1 cup quick oats
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground nutmeg
  • ¼ tsp sea salt
  • 1 cup fresh or frozen blackberries (do not thaw if frozen)
  • ½ cup coarsely chopped hazelnuts
  • ¼ cup dark chocolate chips
  • 1 cup plain non-fat yogurt
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • ¼ cup granola (optional)

Method

  1. Preheat oven to 400˚ C.
  2. Combine ground flaxseed and milk in a bowl. Set aside.
  3. In a large bowl, combine flour, oats, baking powder, baking soda, nutmeg, and salt, mixing well.
  4. Add blackberries, hazelnuts, and chocolate chips to dry ingredients, so they are all coated in flour.
  5. In another bowl, combine yogurt, maple syrup, vanilla, and flaxseed/milk mixture.
  6. Make a well in the dry ingredients, and add wet ingredients, mixing until just combined (batter will be very thick – add extra milk if too dry). Do not over mix.
  7. Equally divide mixture into 12 lined muffin cups or greased muffin tin – they will be very full. Top each muffin with a small amount of granola (if using).
  8. Bake for 18 – 20 min, or until muffins are golden brown.

Notes

  • These muffins can easily be made vegan by substituting non-dairy milk and yogurt.
  • Substitute other berries, like raspberries or blueberries for a different flavour.
  • Substitute your favourite nut for the hazelnuts (pecans or walnuts would be great).

Recipe originally created for the Media Muffin Contest at the 18th Annual Wellness Show, where it won second place. A donation of $200 was made to a charity of my choice in lieu of a prize – I chose the Share Society Food Bank.

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Categories: Baking, Recipe, Vegetarian, Wellness Show

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4 Comments on “Hungry Hiker Muffins”

  1. September 19, 2011 at 8:46 am #

    i swear! i am going crazy! you make a different amazing muffin recipe EVERY WEEK (even if this is from an older post). Marianne, my mouth is watering……………..there is a HUGE puddle below my lap top. If I don’t get my hands on one of these soon,,, I might go crazy. Send me some?! 😀

    p.s. blackberries plus hazelnuts sound BOMB.COM

  2. September 19, 2011 at 7:35 pm #

    These sound so delicious. And they look it too. I love muffins that are hearty, healthy, and contain some of my favorite ingredients; granola, nutmeg, chocolate, and blueberries. What a combination!

  3. September 22, 2011 at 7:32 am #

    inspired by your mom ❤ okay a huge MUST-MAKE! turning on my printer and printing these off asap. impressed by that crumble on top- nom nom nom ❤

Trackbacks/Pingbacks

  1. Banana Coconut Cardamom Muffins | french fries to flax seeds - November 10, 2012

    […] case you haven’t noticed – I like to bake muffins (evidenced here, here, here, and here…you get the picture). I can’t help it – they are the easiest baked good to throw […]

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