We decided to go camping last weekend with a group of friends and our toddler. We have been camping (really more of glamping) many times before the bebe was born but this was the first time we went as a family.
And well, it was interesting.
We left our one day camping adventure with one cut nose (babes), 4 hours of sleep (me), a leaking air mattress, contest to see who could get the dirtiest (babes) and 1 hangover (hubby). And as we drove off still smelling like campfire, we decided that yes, we did have a ton of fun. That decision I think came from complete exhaustion.
Chasing a half crawling/half walking toddler around a camp site where there is nothing really for a toddler to do except get into trouble was more then exhausting – ‘E, please stay out of the fire pit. E honey, let’s not play with the fire ants. E, FREEZE, we don’t walk out into the road like that. E, let’s put the hatchet down and play with this, ummm, really exciting frisbee.’
So against all better judgement, we are planning on going camping again this upcoming weekend with another group of friends who also has a toddler. Not sure what I am thinking.
Of course there was no food at the house when we returned from our amazing adventure so I went to the store and by my surprise there was still some apricots sitting there ready for the taking. And because I am having a love-affair with apricots this year, I decided to make a couple recipes before it is too late.
These mini muffins are just what I am bringing for next weekends camping adventure part two. Bite sized packages of goodness that can be wrapped in tinfoil, heated over the fire and given to the toddlers when they need a wholesome snack.
Apricot + Coconut + Nutmeg + Flax Seed Mini Muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup old-fashioned oats
2 tbsp flax seeds
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup turbine sugar or agave nectar
1/2 cup 2% Greek yogurt
2/3 cup coconut milk
1 tsp vanilla
3 fresh organic apricots or 2/3 cup finely chopped dried apricots
3/4 toasted coconut flakes
Pre-heat oven to 325°.
Sprinkle coconut flakes onto baking sheet. Put in oven for 5-10 minutes and bake, stirring every couple of minutes for even toasting. Once toasted, remove from pan and let cool.
Turn oven up to 400°. Grease or line regular or mini muffin pans.
Pulse oats and 1 tbsp flax seeds in food processor until well ground. Put whole wheat flour, all-purpose flour. oats/flax seed mixture, salt, nutmeg and baking powder in a large mixing bowl. Stir.
In medium bowl, mix sugar, coconut milk, vanilla, yogurt, and eggs with a wire whisk or fork until well blended. Stir this mixture into flour mixture until just blended. Fold in apricots and 1/2 cup toasted coconut.
Divide evenly into muffin tins. You will get roughly 36 mini muffins or 12 regular size muffins. Sprinkle with extra toasted coconut and flax seeds. Bake for 20-25 minutes or until a toothpick comes out clean. Remove from pan onto wire rack and let cool.
Store in air-tight container for a week or in the freezer for up to 4 months.