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
- Coconut Oil
- Coconut Sugar
- Vanilla Extract
- Baking Soda
- Gluten Free Rolled Oats
- Almond Flour
- Ground Flaxseed
- Hemp Hearts
- Cinnamon, Salt
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
Blueberry Hemp Flaxseed Muffins
- Muffin Pan
- Mixing Bowl
- 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.