Quick and delicious, these taste wonderful and are full of what your body needs and your tastebuds want!
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1/4 cup hemp seed toasted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe bananas mushed
- 1/2 cup almond milk or other plant-based milk
- 2 flax "eggs" 2 Tablespoons ground flaxseed in 6 Tablespoons warm water
- 1/4 cup vegetable oil
- 1 teaspoon real vanilla extract
- 1/2 cup vegan chocolate chips
- 1/2 cup blueberries fresh or thawed frozen berries (optional)
Muffin Topping
- 1/4 cup coarse sugar
- 1/4 cup vegan chocolate chips for sprinkling on top
Ingredients
Muffin Topping
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Instructions
- Heat oven to 350 degrees F.
- Toast 1/4 cup of hemp seed for 5 min, until light brown.
- Lightly spray muffin tin with cooking spray.
- Mix 2 Tbsp flax seed with 6 Tablespoons of water. Set aside for a few minutes to moisten.
- In a medium bowl, stir together dry ingredients.
- Add hemp seeds into dry ingredients.
- In a larger bowl, combine wet ingredients.
- Add moistened flax to wet ingredients.
- Add dry to wet and gently mix to combine.
- Fold in chocolate chips and/or blueberries.
- Spoon evenly into greased muffin tins (3/4 full).
- Top each muffin with a few chocolate chips and sprinkle with coarse sugar.
- Bake for approximately 20 minutes, watching for golden brown colour and firmness.
- Let cool in for a few moments in the pan and then remove carefully to finish cooling on a cooling rack. Enjoy!
Recipe Notes
Wonderful while warm, but they do stay moist! We love them with peanut butter as a great breakfast, or an evening snack! They also toast up very well the next day! Enjoy!
