Blueberry Banana Hemp Seed Muffins

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.

Ingredients

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

Directions

1. Preheat your oven to 350 Fahrenheit (180 Celsius).

2. Line a 12 count muffin tin or use a little bit of vegan butter to coat each one.

3. In a very small bowl, mix together the flax seeds and water and set aside for at least 10 minutes.

4. In a large bowl, mix together the spelt flour, almond flour, baking soda, baking powder, cinnamon, hemp seeds and salt.

5. In a medium bowl, mash the bananas and then add the vanilla, melted coconut oil and maple syrup.

6. 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.

7. 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.

8. Divide the batter in the muffin tin and bake for about 30 minutes.

9. Allow the muffins to cool for 15 minutes or more before removing from the tin.