I love bringing along homemade muffins with me on hotel vacations. They’re fantastic for snack or breakfast, can be filled with protein and healthy fats (which I always seem to lack when I travel), and even if they get squished during my trip, they still taste great.
Generally I rely on a mini bar to keep my random baked goods, supplements, non-dairy milk, yogurts and other travel foods chilled, but the hotel we’re staying at here in Downtown Montreal doesn’t have one. Time for a little improvisation!
I purchased a mini soft-walled camping cooler, filled it with 4 ice packs, almond yogurt, fresh ground flax seed, flax oil, muffins, cookies, fresh fruit, and raw nuts/seeds. The ice packs lasted the first 1.5 days. Since then, I’ve just been filling up the cooler with the ice from the ice machine.
Why I hadn’t thought of doing this sooner is beyond me. So easy, convenient, and saves us loads of money by not having to go out to eat 3-4 times a day.
Bringing a spot of chocolate with me on a trip can rarely ever hurt the situation. Despite the fact that there may or may not be a popular cacao restaurant down the street from our hotel, when I was deciding on which muffins to take with us, the decision was an easy one – chocolate chip muffins made with bean flour, whoop!
I’ve had many people tell me that they don’t like cooking with chickpea flour because of the bitterness of the flour. I find that garfava flour; a mixture between fava bean and chickpeas, gives off a milder flavor and; if cooked with the proper ratio of flour to liquid, the bitterness will be baked away!
What is your favorite muffin flavor?
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a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want
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