Healthy & low calorie Blueberry Hemp Flaxseed Muffins! Made with gluten free whole grains, blueberries, flaxseed and hemp hearts, these muffins are what you need to start your day!
I bet you’re all wondering…where are the muffins? That’s what everyone at work has been asking. It’s been oh…3 weeks since muffins have made an appearance. Sort of a temporary break-up I guess you could say. The truth is I’ve been too busy for muffins and things are unlikely to slow down until October.
During the work week, I’m always eating on the go. My go-to breakfast usually consists of Easy Eggs Muffins, greek yogurt, fruit and a homemade muffin or store bought organic granola bar. I haven’t had much success making homemade granola bars so for now I’m sticking to muffins. Do what you do best right?
Last weekend when I was prepping my lunches for the week, I realized I didn’t have any store-bought granola bars in the pantry. They didn’t make on the grocery list and suddenly I was FORCED to bake. The sacrifices I’m forced to make for healthy food…and I’m so glad I did too because these lovely blueb muffins were born in my kitchen.
Back when I was at Blend in June, I was gifted Manitoba Harvest hemp seeds in my swag bag. I never tried hemp seeds, but read of their array of health benefits. They’re high in fiber and protein and packed with essential minerals. I had been eagerly looking for an excuse to use them. So why not in a muffin?
I love sweet and nutty flavors so go big or go home, right? So I went big. Real big. Just some flaxseed, hemp seed, almond meal and flour and a big nutty blueb muffin magically happens.
A lot of people don’t know about other flours like sorghum. It has a slightly sweet flavor and it’s gluten free. I love baking with it. If you aren’t gluten intolerant, you could substitute spelt which is nuttier or even whole wheat would be delicious. Gone are the days baking with only white flour. So many grains are available now. Get out there and explore them!
These Blueberry Hemp Flaxseed Muffins pack a health punch with their 5 grams of fiber and 7 grams of protein. I loved these warmed up with a cup of coffee in the morning. I froze several so I wouldn’t eat all of them at once and they were just as good right out of the freezer. Good thing I’m too busy otherwise I would be making these every week. Happy Baking!
- 1 cup fresh blueberries
- 2 medium bananas very ripe, mashed
- ¼ cup reduced sugar maple syrup
- 2 tbsp coconut or canola oil
- 2 egg whites
- 1 tsp almond extract
- ½ tsp cinnamon
- ½ tsp salt
- ¾ tsp baking soda
- ¼ cup GF rolled oats
- 1 cup almond flour
- 1 cup sorghum flour*
- ¼ cup ground flaxseed
- ¼ cup hemp seed hearts
- Preheat oven 350 degrees
- Prepare a muffin tin with cooking spray or liners
- In a large, mix bananas, oil, egg whites, maple syrup & almond extract
- Add the dry ingredients (except blueberries) one by one to the wet ingredients and mix well
- Add blueberries gently to the batter
- Add batter to the muffin tin (I got ~15 muffins)
- Bake 25 minutes
- Allow to cool in muffin tin before removing
- Store in a container in the refrigerator or freezer
*If not gluten intolerant, can substitute for spelt or whole wheat flour
Have you tried hemp seeds? Do you like nutty muffins or sweet muffins?