I love me some Larabars and Kind Bars, but they can get expensive every day!
Homemade muffins can be a healthy snack if you use the right ingredients and
that's just what I did with this recipe for Blueberry Hemp & Flax Muffins.
Have you tried hemp seeds yet? I love these hemp hearts from Manitoba Harvest!
Hemp hearts or raw hemp seeds are packed with easily digestible proteins and contain 10
grams of omegas for a 30 gram serving. Hemp seeds are high in fiber and rich in minerals
such as magnesium, iron, zinc and potassium. Hemp seeds have a mild, nutty flavor and
taste great in smoothies, muffins, oatmeal and cold cereals too. They are a wonderful
addition to these blueberry muffins.
The muffins are lightly sweetened with pure maple syrup, ripe bananas and blueberries.
These super healthy muffins are delicious and so filling.
I like to spread a little almond butter or sunbutter on them. So good!
Blueberry Hemp & Flax Muffins are perfect for a breakfast, a mid-morning snack or any
time of day. I wrap them individually in plastic wrap and store them in the freezer in an
airtight container, allowing me to have a delicious muffin whenever I like!
2 medium ripe bananas, mashed
1/4 C pure maple syrup
2 T coconut oil, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 C almond meal
1 C spelt flour
1/4 C rolled oats
1/4 C ground flaxseed
1/4 C Manitoba Harvest hemp hearts
1/2 tsp. salt
3/4 tsp. baking soda
1 C blueberries (I used frozen)
raw sugar, if desired
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
In a medium bowl whisk together spelt flour, almond meal, oats, flax seed,
hemp hearts, salt and baking soda. Set aside.
In a large mixing bowl mash bananas with a fork. Add maple syrup, eggs,
coconut oil and vanilla, stirring to combine. Add dry ingredients to the
wet, mixing just until combined. Fold in blueberries, saving a few to place
on top of each muffin before baking.
Using a large cookie scoop fill each muffin cup evenly with batter.
Place a couple extra berries on top, gently pushing them into the batter.
Sprinkle with raw sugar if desired. Bake for 27 - 30 minutes or until a
toothpick inserted comes out clean. Cool in muffin tin for about 10
minutes before removing to a cooling rack.
Yield 12 muffins.
Note - I like to wrap the muffins individually with plastic wrap storing
keep them in the freezer in an airtight container. Great for taking with
me to work for a mid-morning snack!
Manitoba Harvest provided me with the Hemp Hearts for this recipe.
I was not compensated for this post, and as always all opinions are my own.
Recipe from Hummusapien.