These are nutrient-dense and are extremely satisfying. They make for a great post-workout snack because they offer a 4:1 carb to protein ratio, which will help with recovery from an intense workout.
I often have these muffins for a snack with a tablespoon of nut butter but I really love them for breakfast with coconut yogurt, fresh berries, chia seeds and bee pollen. You can play around with the flours and use brown rice or spelt or even almond flour for all of the Paleo peeps out there. What better way is there to start your day than with a warm nutrient-dense muffin for breakfast?! Enjoy and let me know if you attempt the recipe!
Prep time: 20 minutes; Cook time: 15 minutes; Makes: 12 muffins; Adapted by: Marni Wasserman
- 1 cup spelt or brown rice flour
- 1/2 cup hemp flour
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. ground flax mixed with 3 tablespoons water
- 1 teaspoon vanilla
- 1/2 cup organic apple sauce or pureed apples
- 1 overly ripe banana
- 1/4 cup coconut nectar, maple syrup or liquid sweetener of choice (optional)
- 1/4 cup blueberries or chocolate chips
- 6 tablespoons virgin coconut oil
- pinch of sea salt
How to Make!
- Preheat oven to 350F.
- Make a flax egg in a mug by combining ground flax seed with 3 tablespoons of water. Set aside for a few minutes so that it gelatinizes.
- In a bowl, combine hemp flour, spelt or rice flour, and coconut flour along with baking soda and baking powder.
- In another bowl combine melted coconut oil, maple syrup, applesauce, flax egg, vanilla, and banana and beat or blend until well mixed.
- Combine wet ingredients with dry ingredients and mix until just blended. Add blueberries or chocolate chips.
- Pour into greased muffin tray. Bake for 15-20 minutes.
- Allow to cool on baking rack.
- To make hemp flour, simply grind hemp seeds in a blender or a coffee grinder.
- To melt coconut oil, melt on low heat in a pan.