High Protein Travel Muffins

Ever wonder what to take on a trip with you? Tired of buying kale chips and protein bars? Look no further than this recipe.

The keys to staying healthy during travel and having your digestion remain regular after you arrive at your destination are hydration and high fiber foods.

By drinking at least 2 quarts of water daily and eating these muffins, you will be well on your way to feeling energized and grounded throughout your travels.


High protein travel muffins

You will need:

  • 1 cup quinoa flour

  • ½ cup tapioca flour

  • ½ cup almond flour

  • 1/4 cup coconut flour

  • 4 tablespoons ground flax seeds

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • A pinch of sea salt

  • ½ teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ¾ cup hemp milk

  • 1 tablespoon maple syrup

  • 1 tablespoon apple cider vinegar

  • ⅓ cup olive oil

  • ½ cup chopped walnuts or pecans

  • ½ cup raisins (optional)

  • 1 cup grated carrots

    Preheat oven to 350 degrees. Oil a 12 cup muffin pan with olive oil.

    In a medium sized mixing bowl, add the flours, ground flax, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Whisk together well.

    In another mixing bowl, whisk together the milk, vinegar, syrup, and oil.

    Add the wet ingredients to the dry and whisk together. Then add the nuts, raisins (if using), and grated carrots. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter!

    Spoon batter into oiled muffin cups and bake for about 25 minutes. Cool muffins for 15 minutes before removing from cups.