These crowd-pleasing blueberry muffins are definitely on repeat in my house and are often gone within a few hours. I usually make a double batch and freeze them for quick and easy weekday breakfasts and snacks.
Blueberry Banana Hemp Seed Muffins
PrintIngredients
- 1 cup spelt flour
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup hemp seeds
- 2 cups blueberries – if using frozen remove from freezer about 20 minutes before
Wet
- 2 tbsp ground flax seeds
- 5 tbsp water
- 2 large OR 3 small ripe bananas
- 2 tsp vanilla extract
- 1/2 cup melted coconut oil
- 1/4 cup pure maple syrup
Instructions
- Preheat your oven to 350 Fahrenheit (180 Celsius).
- Line a 12 count muffin tin or use a little bit of vegan butter to coat each one.
- In a very small bowl, mix together the flax seeds and water and set aside for at least 10 minutes.
- In a large bowl, mix together the spelt flour, almond flour, baking soda, baking powder, cinnamon, hemp seeds and salt.
- In a medium bowl, mash the bananas and then add the vanilla, melted coconut oil and maple syrup.
- When the flax seeds have absorbed most of the water and almost has an egg-like consistency, add this to the banana mixture and stir.
- Add the wet ingredients to the dry ingredients and gently combine. Toss in the blueberries and stir just a few more times. You want to be careful not to over mix.
- Divide the batter in the muffin tin and bake for about 30 minutes.
- Allow the muffins to cool for 15 minutes or more before removing from the tin.
