Start your day off right with these powerhouse muffins! They have no refined white sugar - just coconut sugar and are made with organic Oat Flour. Hemp hearts are just hemp seeds with the hulls removed. They are easier to digest and less "crunchy" (so less likely to be noticed) - then hemp seeds.
My son is the inspiration behind these muffins. I had not baked any breakfast goodies in a while and he said to me the other day "Hey mom, whatever happened to your blueberry muffins? I miss them!". I realized in that moment that it had actually been some months since I'd baked anything (thanks to an extremely busy schedule). But hey, when my kids ask for something nutritious, I can't help but deliver.
Here's the recipe:
2 c. Oat Flour
2/3 c. Coconut Sugar
1/2 stick salted butter (I use only organic dairy products)
1/2 c. coconut oil
1 T. Hemp Hearts
1 c. blueberries
2 mashed bananas
1/2 t. cinnamon
1/2 t. salt
1/2 c. milk (I use coconut milk, but you can use whatever milk you like to drink)
1 t. baking powder
Preheat your oven to 350 degrees. Combine the flour, sugar, hemp hearts, cinnamon, baking powder and salt. Make a well in the center. Melt the butter and coconut oil together. Using a glass measuring cup, measure out your milk. When the butter and oil are melted, pour this into the milk, add the eggs and whisk it all together. Mash the bananas, try to remove most of the lumps. I like to use a fork for this process. Pour the milk mixture into the well you created in the flour. Stir until well blended. Add the bananas and the blueberries and stir until incorporated in nicely.
Oil a muffin tin, or use paper cups. Pour the batter into the muffin tins and bake for 20 minutes or until toothpick or knife inserted in center of muffin comes out clean.
These muffins turned out deliciously moist and flavorful! I dare you to eat just one!