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Chocolate Muffins

Are you dreaming about enjoying warm, freshly baked bread or muffins with a cup of freshly brewed coffee on a cold morning in the backcountry? Just because you’re hiking, doesn’t mean you should forget about these treats. Here is a super simple and chocolaty muffin recipe that can be easily made on the trail with DIY portable backpacking oven.

servings: 3 | calories: 339 | cooking time: 20 min | weight: 225 gr / oz
Category: baked-goods, base camp, desserts, outback oven

nutrition info:

calories: 339, protein: 2.6 g, carbs: 34.6 g, fat: 21.7 g, sugars: 17.9 g, sodium: 359 mg

you'll need:

1 cup chocolate muffin mix
2 tablespoons olive oil
6 silicone muffin cups or 1 metal mug

at home:

Pack chocolate muffin mix into a medium-sized zip-lock bag.
Put olive oil into a leak-proof bottle.

on the trail:

Add the olive oil and 2 tablespoons water into the bag with dry baking mixture.
Close the bag and knead until smooth.
Cut off a corner of the bag and squeeze batter into a mug or silicone muffin cups.
Prepare your  DIY portable backpacking oven.
Set the mug or muffins cups in the pot. 
Light the burner to high. Set the pot on and cover with lid.
Steam for about 10-15 minutes, or until ready.
Enjoy your chocolate muffins!

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