Looking for healthy snacks to take hiking?
These Quinoa Cauliflower Muffins will keep your tummy full and your taste buds singing!
If you prefer to steer clear of processed foods when you’re out hiking, you need to spend a bit of extra time preparing nutritious options to keep you going while you’re on the trail. It’s not always possible to create a hot meal when you’re hiking as there might be restrictions on having an open fire (such as in many national parks) or you might not want to be carrying outdoor cooking equipment around with you. I’m a big fan or savory muffins as a healthy snack to take hiking. They can be stored and eaten at room (or outdoor) temperature and the inclusion of protein such as eggs, cheese or even meat will give you energy and keep you full. They are also so versatile, able to be modified to any taste or dietary preferences. These Quinoa Cauliflower Muffins are a great option if you want a gluten free and/or vegetarian option. Quinoa itself is really high in protein too! You can adjust the recipe to suit your needs – if you swap out some of the ingredients and come up with a great result, please let me know in the comments below as I’d love to know!
I make these muffins at home in my fan forced oven and then carry them with me in a Tupperware container. They are especially good with a little black pepper and lemon juice squeezed over the top before serving, so consider throwing some lemon wedges in a tub for good measure if you want to pimp them up a little! This recipe is so easy and will make around 12 muffins depending on how you distribute the mixture in your muffin tray.
Healthy Snacks to take Hiking – Quinoa Cauliflower Muffins
- 1 and 1/2 cups of uncooked cauliflower rice or uncooked cauliflower than has been put through the food processor until very finely chopped;
- 1/2 cup cooked white quinoa;
- 1/3 cup grated cheddar cheese;
- 1/4 cup grated parmesan cheese;
- 2 x eggs, lightly whisked;
- 2 x scallions, thinly sliced;
- 1/2 cup frozen peas, thawed
- 1 tsp mixed herbs (fresh ideally, but dried is okay too… use what you have – I like parsley, basil, dill and/or thyme)Method:
- Preheat oven to 350F degrees.
- Grease your muffin pan with butter or use paper muffin cases if you prefer.
- Cook your cauliflower rice in boiling water for around 8 mins until just softening and allow to cool slightly.
- Combine the cauliflower with the rest of the ingredients in a bowl and mix well.
- Divide the mixture into the muffin tray evenly.
- Cook for around 35 mins or until firm and golden. Allow to cool in the pan before removing.
I hope you enjoy these quinoa cauliflower muffins as much as I do. I will post some more recipes for savory muffins soon if you would like more inspiration. If you’re looking for more ideas for healthy snacks to take hiking, check out my faithful Zucchini Slice recipe!