Mountain Muffins

The Bee Green Family had a lovely couple of days in the mountains of Idyllwild last week where we camped in the San Bernadino Mountains.

We headed out early our first day to tackle the "Devil's Slide" hike - a 5 mile round trip that seemed to be the best available since it was the shortest.  

Pablo and his passenger

Pablo and his passenger

We started pretty strong and found perfect hiking sticks to assist on the climb - Pablo had a 40 pound passenger after the first switchback, we did not realize the journey ahead!

The Girls kept up the pace

The Girls kept up the pace

About 2.5 hours later we reached the top!  Lucky we packed some Bee Green fuel and had a great snack of Spinach Pies and Trail Mix Cookies and LOTS of water

A much needed break in the shade

A much needed break in the shade

De sending!

De sending!

 We finally reached the bottom around 3pm that day and re charged with our "Power" Green Juice.  

The next couple of days we stayed a little closer to camp ;-)  We even made Pancakes using all the Acorn Nuts we found around our camp!

Baby Bear raiding the pantry

Baby Bear raiding the pantry

The cold early mornings inspired us to visit the local coffee hangout on our last day and we found a lovely muffin and some great atmosphere.

After our 3 little bears devoured this treat - I decided to give it the Bee Green twist and replicate for our meal delivery.  Thumbs up!  And here is the treat for you :-)

 

Mountain Muffins

Makes 12

  • 2 Cups Oat Flour (Grind Gluten Free Oats in food processor)
  • 1/2 Cup Mashed Pumpkin
  • 3/4 Cup Almond Milk
  • 1 T. Apple Cider Vinegar
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Maple Syrup
  • 1 T. Vanilla
  • 3 T. Coconut Sugar
  • 1 T. Cinnamon
  • 1 T. Fresh Ground Ginger
  • 1/4 Cacao Chips
  • 1 t. Baking Powder
  • 1 t. Baking Soda
  • pinch of salt

Preheat oven 350

Grind Oats in food processor. 

Mix remaining in large bowl

Spoon Muffins into Muffin Pans

Bake 25 min.