Banana Hemp Heart Muffins

I just discovered that I have 28 muffin recipes on my blog.
Today's recipe makes 29.
That a lot of muffins over the years, but it's no wonder because they are one of my
favorite things to bake! Muffins are perfect for breakfast, a morning snack, afternoon
pick-me-up or desert after lunch or dinner. You can make them as indulgent as a
cupcake with sugar, buttermilk and add-ins or you can bake a healthy muffin using
unsweetened almond milk, applesauce instead of oil and natural sweeteners, such
as pure maple syrup or honey.



Banana hemp heart muffins are kind of in the middle. The recipe uses canola oil and
granulated sugar, but has healthy mix-ins like flax seed, chia seed and hemp hearts.
They are delicious, especially with a little almond butter! I've been having one for
breakfast each morning with a cup of hot tea. So good!

You can find other delicious muffin recipes here, here and here.

Banana Hemp Heart Muffins

2/3 cup canola oil
1 2/3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. fine sea salt
4 tsp. hemp hearts plus 1/4 cup for sprinkling on top
4 tsp. ground flax seeds
2 tsp. chia seeds
2/3 cup mashed ripe banana (about 2 medium)
1/2 cup granulated sugar
1/2 cup coconut sugar or brown sugar
2 large eggs

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners.
In a medium mixing bowl sift together flour, cinnamon, baking soda and salt.
Whisk in hemp hearts, flax and chia seeds.

In a stand mixer with paddle attachment, combine bananas, sugars, oil and eggs.
Add flour mixture to wet ingredients in two additions, mixing after each addition.

Using a large cookie scoop, fill muffin cups with batter. Sprinkle each muffin with
1 tsp. hemp hearts. Bake for 18-20 minutes or until lightly browned.

Enjoy!

Recipe from The Sprinkles Baking Book