Description
These Blueberry Hemp Flaxseed Muffins are a wholesome, nutritious treat combining the natural sweetness of ripe bananas and blueberries with the healthy fats of hemp seeds and flaxseed. Made with gluten-free flours and rolled oats, these muffins are perfect for a wholesome breakfast or a guilt-free snack, offering a delightful texture and subtle hints of cinnamon.
Ingredients
Wet Ingredients
- 2 bananas (very ripe, mashed)
- 2 tablespoons olive oil (or oil of choice)
- 2 egg whites
- ¼ cup coconut sugar (or sugar of choice)
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup almond flour
- 1 cup sorghum flour
- ¼ cup Gluten Free Rolled Oats (or regular rolled oats)
- ¾ teaspoon baking soda
- ¼ cup ground flaxseed
- ½ teaspoon cinnamon
- ½ teaspoon salt
Add-ins
- 1 cup blueberries
- ¼ cup hemp seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by either spraying with cooking spray or lining with muffin liners to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, mash the very ripe bananas thoroughly. Add the melted coconut oil (or olive oil), egg whites, coconut sugar, and vanilla extract. Mix well until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, sorghum flour, gluten free rolled oats, baking soda, ground flaxseed, cinnamon, and salt to ensure even distribution of ingredients.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep muffins tender.
- Add Blueberries and Hemp Seeds: Carefully fold in the fresh blueberries and hemp seeds to evenly distribute them throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cavities, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Substitute coconut sugar with other sweeteners such as maple syrup or regular sugar if preferred, adjusting quantities as needed.
- Make sure to not overmix the batter to keep muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover muffins by wrapping them individually; thaw at room temperature or warm in the microwave before serving.
