Just the prescription for a quick and nutritious breakfast. These mighty muffins pack a punch! Loaded with fibre, omegas and protein, not to mention a few fruits snuck in for good measure, my kids have been inhaling these nut-free muffins, making them a solid breakfast choice, or a great school snack. Like all good bloggers, I occasionally receive goodies from generous PR companies. I only accept what I think is either new or nifty and while I’ve been using hemp milk for sometime, I’ve never had hemp flour (seems almost like a Clinton confessional now). For those that don’t know, Mettrum Originals is owned by the same green gods that grow a ton (literally) of Canadian medical marijuana (or just maybe marijuana now thanks to Trudeau!). A natural progression into consumer foods was a smart shift- Mettrum’s line of flours, seeds, oils and more are an excellent source of plant based protein, something we should all be striving to add more of into our diets.
These muffins are insanely moist are a snap to make, and the variations are endless, add chunks of apple, raisins or nuts to mix things up. I promise you won’t get the munchies, but you may end up scarfing more than one.
1 1/2 cups of whole wheat flour
1/2 cup of hemp seed flour
2 tsp baking powder
1.5 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup of canola oil
2 large eggs
1/3 cup of brown sugar
1 can of pumpkin (15 oz), or fresh if you have it
2 peeled McIntosh apples, grated
2 tbsp of raw shelled hemp seeds
Sift dry ingredients into large mixing bowl. Add eggs, oil and pumpkin and mix until well blended. Add apples and stir until mixed. Spoon into lightly greased muffin pans. Top with hemp seeds. For mini muffins, bake at 350° for 8 mins. Biggie muffins need a little longer, so bake them at 350° for 14 minutes or until a toothpick inserted in the middle comes out clean.