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These Blueberry Hemp Flaxseed Muffins make a delicious low sugar, gluten free and low calorie treat! A lighter muffin made with whole grains, flax, hemp hearts with fresh blueberries. Start your day with this muffin recipe or take them with you for a sweet treat on the go. Gluten Free + Low Calorie
This Blueberry Hemp Flaxseed Muffins recipe was originally published August 2014. WHOA! I've re-tested and reshot the recipe for you. I hope you love it as much as I do!
Are you a sweet muffin kind of person or a nutty muffin kind of person or both? Personally, I love a little bit of both. A little sweet and a little nutty makes the perfect muffin in my opinion!
A few years ago my sugar cravings were out of control before I was diagnosed with Hashimoto's. I was obsessed with making (and eating) muffins to satisfy my cravings. It was kind of a thing for me to post a muffin recipe every Monday.
Gone are the days of muffin Mondays and gone are the days of crazy sugar cravings. Seriously, it was so bad I would eat an entire batch of muffins myself. At least I was eating healthy, lower calories muffins and not a box of snickers. Hey... you gotta give yourself credit where you can!
So many women struggle with cravings and overeating treats (even healthy ones) like muffins. That's exactly why I created Weight Loss for Women Over 35. To teach women how to eat so they can stop getting cravings and can enjoy one muffin without eating the entire batch.
Imagine how freeing it would be to eat one muffin and not feel the need to go back for more? That CAN be you!
Today we're whipping up a delicious muffins that not only is better for you, but also lower in sugar, higher in fiber and protein and delicious too!
Blueberry Hemp Flaxseed Muffins
These Blueberry Hemp Flaxseed Muffins are made with real food ingredients and are better balanced in protein, fat and carbs compared to muffins at your local bakery. Bananas, blueberries, cinnamon and coconut sugar add the perfect touch of sweetness.
Almond, flour, sorghum, gluten free rolled oats and flax magically combine to make the best nutty, blueb muffin you've every had.
If you haven't baked with sorghum before, you need to! It's one of my favorite gluten free flours. It has a slightly sweet flavor and is high in healthy fat, fiber, protein, calcium and iron. Add it to your shopping list. It's a must have for gluten free baking!
What You Need
- Blueberries
- Bananas
- Eggs
- Coconut Oil
- Coconut Sugar
- Vanilla Extract
- Baking Soda
- Gluten Free Rolled Oats
- Almond Flour
- Sorghum
- Ground Flaxseed
- Hemp Hearts
- Cinnamon, Salt
Helpful Tips
Couple tips to prevent your muffins from getting too thick and dense. First, do not over combine the batter. When you combine the flours with the liquid ingredients, gently fold them together. Over mixing will result in a stiff batter and thicker muffin.
Second, measuring the right way is the key to success! Gluten free flours are less forgiving when you over measure than traditional white or wheat flours.
Last, check your muffins around 20 minutes to see if they're done. I recommend inserting a toothpick into the center. If it comes out clean, they're ready to come out. Ovens are different and you definitely don't want to over bake these goodies.
Okay... off to the kitchen you go to bake!
More Muffins To Try
Almond Flour Blueberry Muffins
Blueberry Protein Oatmeal Muffins
Blueberry Hemp Flaxseed Muffins
Equipment
- Muffin Pan
Ingredients
- 1 cup blueberries
- 2 bananas very ripe, mashed
- ¼ cup coconut sugar
- 2 tablespoons coconut oil
- 2 egg whites
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¼ cup Gluten Free Rolled Oats
- 2/3 cup almond flour
- 1 cup sorghum flour
- ¼ cup ground flaxseed
- ¼ cup hemp seeds
- ½ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven 350 F. Prepare a muffin tin with cooking spray or muffin liners.
- In a large mixing bowl, mash the bananas with melted coconut oil, egg whites, coconut sugar and vanilla extract.
- In a separate bowl, mix together the almond flour, sorghum, flaxseed, rolled oats, cinnamon, salt and baking soda.
- Fold the dry ingredients into the wet to combine. Add the blueberries and hemp seeds. Stir together.
- Transfer the batter to the prepared muffin cavities by filling each on 3/4 of the way full.
- Bake at 350 F 20 minutes or until a toothpick can be inserted into the center clean.
- Remove from the oven and cool the mufins in the pan 5 minutes before removing and transferring to a wire baking rack to cool.
- Store mufins in the freezer in a container up to 60 days or in the refrigerator 5 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you are not gluten intolerant or celiac, you can substitute spelt flour or whole wheat in this recipe for the sorghum.
Nutrition
Hi. So I’m wondering if you can help me, I didn’t have sorghum flour so I substituted for almond flour instead. Used all the other ingredients but the batter wasn’t runny like yours. Really thick and clumpy?Is it supposed to be like that?
My batter was thick. Not runny. I have not tried sorghum flour with this recipe so I'm not sure what that would do in terms of consistency. I will say that ensuring you are measuring properly by spooning flour into a measuring cup is really important. Sometimes people will dunk a measuring cup into the flour and that will yield almost twice the amount of flour making the batter super thick.
Very delicious. Instead of using Sorghum, I used Almond Flour. It turned out perfect.
These were so good. Better than I imagined. I have never cooked with hemp seeds so I was scared. I wanted to add more healthy fatty acids to my diet. I will make these again. The blueberries and bananas make it the perfect sweetness. I used oat flour. (Blended up instant oats), used agave ( what I had on hand)
Can you use the whole egg
You can use one whole egg to replace the two egg whites. It will increase the calories and reduce the protein content though and the texture may be changed.
The only problem with these muffins is that they are so delicious, I want more than just one!!! Great recipe, Megan!!