These mini muffins are dense, sweet, and full of protein, perfect for an afternoon snack, or a burst of energy in the morning. I usually make a batch or two of these at the beginning of the week, keep them sealed in an airtight container, and pack them in my boys’ lunch boxes on a morning.
What I love about hemp protein flour is that it’s such an easy way to increase the protein content of baked goods. Hemp seeds contain all the amino acids a body needs, and also contain high amounts of chlorophyll, dietary fiber, minerals, and antioxidants. It isn’t great to use alone, but when combined with another gluten free flour (such as buckwheat, which I’ve chosen to use in this recipe), it augments the nutritional value of the entire recipe. Buckwheat flour is incredibly versatile as well, and a big favourite of mine! I love the natural sweet, nutty flavour of the seed-based flour, and enjoy its high protein and fiber content.
Because these muffins are completely vegan and sugar free, I incorporated extra moisture and sweetness with the use of mashed bananas and agave syrup. While agave syrup has gotten a bit of bad press lately, I still love it. It’s a natural sugar alternative, and it can easily replace corn syrup or honey in recipes, making it a versatile, easy sweetener to use. To add a bit more flavour, I also incorporated vanilla powder in my recipe- this is dried natural vanilla beans that have been pulverized. It’s much stronger than the liquid, so 1 tsp is more than enough- if you’re using vanilla essence, use 2 ½ tsp. You can use any type of milk that you like, but I’m a big fan of rice milk, as it has a neutral flavour and is relatively inexpensive compared to nut milks. The other key factor in my decision to use rice milk over nut milk is that I wouldn’t be able to pack these muffins in my sons’ lunch boxes if I used any sort of nut milk (if you have kids, I’m sure you face the same problems when planning allergen-free lunches and snacks on the daily!).
Next time you’re craving something sweet, try a batch of these! Your body will appreciate all the extra protein and nutrients, and your tastebuds will appreciate the sweet, rich snack! Oh, and make sure to bake a few extra- they’re super addictive! Until next time, eat well to live well!
- 1 cup Buckwheat flour
- 1/2 cup Hemp Protein flour
- 2 bananas (mashed)
- 1/2 cup coconut oil (melted)
- 1 tsp baking powder
- 1/2 tsp vanilla powder
- 1 tsp corn flour
- 1/4 cup agave syrup
- 1/2 tsp Himalayan pink salt
- 1/2 cup Rice milk
Preheat oven to 185C (370F)
2. Mix all ingredients together and pour into muffin baking moulds.
3. Bake for 25 minutes. To check doneness, insert a toothpick into the center of one of your muffins. If the toothpick comes out clean, the muffins are finished. If not, allow to cook further, checking on them at every 10 minute interval.
4. Allow to cool slightly before serving.