Travel & Hotspots

THE SNACK THAT SIMONE TAKES ON THE PLANE

Whenever I travel, I always make sure to have something to snack on. The first thing I do at the airport is reach for a large cup of coffee. If I fly early in the morning, a small breakfast comes with it. And believe me, those thick slices of banana bread and oversized muffins at Starbucks also catch my eye. Still, I skip them. I prefer to drink those calories away in the afternoon on a beach chair.

Therefore, dear friends, here is your remedy. These deliciously sweet muffins are not only the perfect healthy snack for in between but also handy as a quick breakfast. Often I make a double batch and freeze half of it. That way, I always have something tasty at home when unexpected friends drop by.

Vegan fig/walnut muffins

Ingredients:

Mixer

Muffin cups

200 grams of oats

2 overripe bananas

1 tbsp baking powder

100 ml plant-based milk

5 tbsp maple syrup

a pinch of salt

a large pinch of cinnamon

a pinch of ginger

handful of chopped walnuts

a handful of chopped figs

Here's how to make it:

Preheat the oven to 180 degrees. Put everything except the walnuts and figs in the blender. Blend until you get a smooth mixture. Fold in the chopped walnuts and figs. Divide the mixture among the muffin cups and bake them for 20 minutes.

Safe travels!