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Berry muffins with hemp seeds

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Hemp flour, Hemp seeds
2020-03-20
Orijin_recipe_Berry-muffins-with-hemp-seeds

Small muffins with a gluten-free and dairy-free alternative that will surprise you. They stay soft during cooking and keep wonderfully well in the freezer. Just thaw them the day before for your busy mornings.

Recipe author: Catherine Bérubé
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portion(s)
muffins
Prep Time
10minutes
Cook Time
25minutes
portion(s)
muffins
Prep Time
10minutes
Cook Time
25minutes
Ingredients
Ingredients
Dry ingredients
  • 1 1/2cup offlourgluten-free or regular
  • 1/2cup ofhemp flourORIJIN
  • 1/4cup ofhemp seedsORIJIN
  • 1/3cup ofcoconut(unsweetened and grated)
  • 1/2teaspoon ofsalt
Liquid ingredients
  • 1banana(ripe)
  • 3/4cup ofalmond milkor vegetable milk of your choice
  • 1/2cup ofmaple syrup
  • 2teaspoons ofginger(fresh)
  • 3eggs
  • 1/2cup ofolive oilor a neutral oil of your choice
  • 1 1/2cup ofberries(frozen)
Instructions
  1. Preheat the oven to 350F and line the muffin cups or coat them with oil.
  2. Mix the dry ingredients in a bowl.
  3. In another bowl, mash the banana well and add the other liquid ingredients. Mix well with a whisk.
  4. Add the liquid ingredients to the dry ingredients. If you are using gluten-free flour you don't have to worry about mixing too much. On the other hand if you have a regular flour it is important not to mix too much to have muffins which are not too dense.
  5. Divide batter into muffin tins.
  6. Bake in the center of the oven for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  7. Let cool and enjoy!
Ingredients
Ingredients
Dry ingredients
  • 1 1/2cup offlourgluten-free or regular
  • 1/2cup ofhemp flourORIJIN
  • 1/4cup ofhemp seedsORIJIN
  • 1/3cup ofcoconut(unsweetened and grated)
  • 1/2teaspoon ofsalt
Liquid ingredients
  • 1banana(ripe)
  • 3/4cup ofalmond milkor vegetable milk of your choice
  • 1/2cup ofmaple syrup
  • 2teaspoons ofginger(fresh)
  • 3eggs
  • 1/2cup ofolive oilor a neutral oil of your choice
  • 1 1/2cup ofberries(frozen)
Instructions
  1. Preheat the oven to 350F and line the muffin cups or coat them with oil.
  2. Mix the dry ingredients in a bowl.
  3. In another bowl, mash the banana well and add the other liquid ingredients. Mix well with a whisk.
  4. Add the liquid ingredients to the dry ingredients. If you are using gluten-free flour you don't have to worry about mixing too much. On the other hand if you have a regular flour it is important not to mix too much to have muffins which are not too dense.
  5. Divide batter into muffin tins.
  6. Bake in the center of the oven for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  7. Let cool and enjoy!
Recipe tips
Muffins keep best in the freezer if you don't plan to eat them the same day.
The author
Catherine Bérubé

Follow her on www.instagram.com/oseille_gourmand/