Banana Hemp Heart Muffins

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My banana hemp heart muffins are moist and delicious, packed with fiber, good fats, oh and kids LOVE them. They are perfect to grab and go at breakfast time or for an afternoon snack. They also pack well for school lunches!

What are hemp hearts, you maybe asking? They are the soft somewhat chewy inside of a hemp seed. They have a slightly nutty flavor and soft delicate texture. You can buy hemp hearts at most grocery stores or they can be purchased online.

I love adding hemp hearts to my recipes to add an easy and healthy source of protein, fiber and healthy fats. In just 2 Tablespoons of hemp hearts there are 10 grams of healthy fats, 5 grams of protein and nearly 1 gram of fiber!

 

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Let’s Get Cooking

So let’s get to my recipe for Banana Hemp Heart Muffins.

The ingredients you will need are: all purpose flour, or if you are gluten free you can substitute a 1:1 ratio gluten free flour, baking powder, baking soda, table salt, brown sugar, ripe bananas, hulled hemp hearts, pure vanilla extract, eggs and a light flavorless oil such as avocado, canola or light olive oil, you could even use melted coconut oil.

Begin by preheating the oven to 350 degrees Fahrenheit and preparing 12 muffin tins with non stick spray (I always use Avocado Oil) or muffin liners.

If you’ve been following me for awhile now, you know that I love cooking with my kids! Having them mash bananas is a very easy, fun way to get them involved. Simply direct your child to peel the bananas, place them on a plate and to use a fork and gently press and mash the bananas so they are ready for the recipe.

Into the base of a stand mixer or regular mixing bowl, add in the oil, brown sugar, eggs and vanilla extract. Mix until thoroughly combined.

Next add in the mashed banana and hemp hearts and mix well.

Lastly, add in the flour, salt, baking soda and baking powder. And mix until just combined, do not over mix at this point.

Depending on how much you fill your muffin tins you will get between 10-14 muffins from this recipe. I usually get about 12.

Fill and bake for 20 minutes in preheated oven. I suggest that you check your muffins at about 18 minutes by inserting a toothpick into the center to see if it has set yet. When fully cooked, remove and allow to cool.

These also freeze really well. I place them on a baking tray in the freezer for about 2 hours and then remove and place them in a freezer safe container or bag and they keep for about 4-6 weeks.

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