APPLE-SPICE HEMP MUFFINS
I think these are my new favourite muffins. I do have a tendency to think that about every new muffin recipe I try, however these were so easy to make and I love the fact it’s got the hemp seeds in. They make a great breakfast muffin or a quick snack to grab an hour or so before you run or when you get back (Maybe even during for those endurance runners out there! You’ll have to let me know). These were really quick and easy to make, very moist and tasty and they didn’t last long!
Makes 12 large muffins
- 1 1/2 cups whole-grain spelt flour
- 1 cup oat flour (I haven’t found oat flour in the UK but just get a cup of oats and stick them in the food processor for a few seconds until they look like flour.)
- 2/3–3/4 cup hemp seeds (see note)
- 11/2–2 teaspoons cinnamon (see note)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cardamom (or 1/4 rounded teaspoon freshly grated nutmeg)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsweetened organic apple sauce
- 3/4 cup plain or vanilla non-dairy milk
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup raisins (or chopped dehydrated raw banana) I used the raisin option.
Preheat oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, combine the flours, hemp seeds, cinnamon, sea salt, and cardamom, and sift in the baking powder and baking soda. Stir through until well combined. In a medium bowl, combine the apple sauce, milk, maple syrup, vanilla extract, and raisins, and mix together. Gently fold the wet mixture into the dry mixture, and stir until just combined (do not over-mix). Spoon the mixture into the cupcake liners (this will fill 12 cupcake liners quite full). Bake for 21–23 minutes (use less time for smaller muffins, and more for larger), until a toothpick inserted in the center comes out clean.
Hemp Seeds Note: Hemp seeds add moisture to these muffins, as well as a great nutritional boost for runners. They are a key element to the recipe, so if you don’t have them, don’t try substituting another ingredient.
Cinnamon Note: These are flavourful with just 1 1/2 teaspoons of cinnamon, but if you love cinnamon you can use up to 2 teaspoons.
Thanks to Dreena Burton for permission to use the recipe from Plant Powered Families.