August 7, 2012 By Leanne Vogel March 29, 2017I 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!
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This entry was tagged: chickpea flour, chocolate, grain-free muffin, muffins
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.