Trail Mix Muffins on a Boat

Sometimes recipes are planned. Other times they sort of evolve. And some, like these Trail Mix Muffins, are born of necessity.

A couple months ago, I began eating banana oatmeal for breakfast. And I was loving my dried fruit, nut and chocolate chip add-ins. But I switched to a savoury oatmeal (which is just my absolute favourite) and I was left with a jar of goodies. Not wanting it go stale (a very real possibility on a boat), I started looking for uses.

And if the trail mix worked in banana oatmeal, why not try it in banana muffins.  That’s when Trail Mix Muffins became a thing on our boat. So yummy and perfect for handsome hubby’s lunch. I’m also guessing great for breakfast or snacking while we’re cruising.

Making Trail Mix Muffins on a boat

These muffins are easy to make on a boat. All you need is a bowl, spatula, spoon, muffin tin and oven.

And it turns out a 6 pocket muffin tin is more useful than a 12 pocket. I have both but tend to use the six more often.

Preheating the oven is important and the muffins do better if you don’t check on them while they are baking. I find in my MagicChef oven, 35 minutes is the right baking time.

Boat Tested and Tasted!

These muffins were boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Trail Mix Muffins

Muffins are a handy way to use up bananas past their best before date. And adding trail mix is a fun way to jazz up a potentially boring banana muffin.

  • 2 ripe bananas (mashed)
  • ½ cup milk of choice
  • 2 tbsp olive oil
  • 1/2 tbsp white vinegar
  • 1 tsp vanilla extract
  • 1 1/4 all purpose flour
  • 2 tbsp sugar (or to taste)
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup trail mix (dried fruits, nuts, chocolate chips, etc.)
  1. Preheat the oven to 350F and spray a 6 muffin tin (or use muffin liners)
  2. In a large bowl, mash the bananas. A few lumps are okay or you can blend them if you prefer.
  3. Add the milk, oil, vinegar and vanilla and and mix well.
  4. Add the flour, sugar, baking powder, salt and cinnamon to the banana mixture and gently stir until the dry ingredients are completely incorporated. Add more milk as necessary if the mixture seems a bit too dry.
  5. Fold in the trail mix and stir a few times to mix it into the batter.
  6. Divide the batter evenly in the muffin tin.
  7. Bake for 35 minutes (check with a toothpick inserted into a muffin to ensure it comes out clean.)
  8. Leave the muffins alone until the tin is cool enough to touch. Remove from tin and finish resting on a cooling rack.

These Trail Mix Muffins were boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Stay safe and happy cruising!

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