Blueberry Hemp Flaxseed Muffins

5 from 3 votes

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

Prep Time10

Cook Time25

Cool15

Total Time50

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 214kcal

Author: Megan Olson

Equipment

Muffin Pan
Blender
Mixing Bowl

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

US Customary - Metric

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