I know I told you before to throw out your microwave. 

I take it back. 

Being away from my kitchen is a double-sided coin. On the one hand, a break from cooking every now and then is refreshing and renews my enthusiasm to cook when I return home. On the other hand, it makes it challenging to eat the foods that I like and that make me feel my best while I'm away. On vacations that require eating out for every meal, I inevitably start feeling like crap after several days. That can really put a dent in a trip. 

Visiting my parents obviously isn't the kind of vacation that involves eating out all the time. My mom has been cooking for me, which has been wonderful. And having access to my parents' kitchen has encouraged me to get a little creative with snacks and such.  

The other day, I was craving muffins but lacked my usual tools and ingredients. Inspiration struck. 

I remembered drooling over Ashley's delicious-looking microwave muffins several months ago. But without access to a microwave at the time, I was out of luck. This week, though, I have a wide variety of gadgets at my disposal. A golden opportunity!

My ingredients were limited so instead of flour I had to make do with Trader Joe's Multigrain Pancake Mix. I had no flaxseed meal, but I did have eggs. Banana, almond butter and maple syrup supplied the sweetness, but the possibilities really are endless. Chocolate chips, berries or pumpkin would be delicious additions, I'm sure.

These muffins have just a hint of sweetness, making them the perfect vehicle for a good slathering of nut butter or smear of jam. I went for freshly-ground almond butter and pumpkin butter. Or you can omit the topping and add more maple syrup for the muffin to shine on its own. 

This week I'll be maxing out my time with the microwave. Next week, I'll be back to my usual low-tech baking ways.

Inspired by (never home)maker

Serves 1

Ingredients:

Method: