These muffins are not simply delicious, although they are, they are also packed with protein, good fats, and antioxidants. They are also gluten-free and refined sugar-free! I
stuffed these muffins with Manitoba Harvest Hemp Hearts, which are so good for fighting inflammation, helping your cholesterol and balancing your hormones (read: beautiful skin). They are also full of my favourite brain food walnuts, which is rich in healthy fats. And of course, I used wild organic blueberries rich in antioxidants.
Lets get to the recipe!
Blueberry Power Muffins Recipe (makes 24 medium sized muffins)
1/2 Cup Gluten-Free All Purpose Flour (I use Bobs Red Mill)
1/2 Cup Coconut Flour
1/4 Cup Brown Rice Flour
1 TSP Baking Powder
1 TSP Baking Soda
1/2 Cup Hemp Hearts
1 Scoop Protein Powder (your choice, I’ve used Whey and Plant Based)
1/4 Cup Maple Syrup
1 Cup Blueberries
Preheat oven to 350°F. Line muffin tin with liners.
Combine dry ingredients in a large mixing bowl. Using a whisk, stir together flours, baking powder and soda, hemp hearts and protein powder, until well combined.
In a separate bowl, mash bananas. Add eggs and maple syrup, mix well (I used a fork).
Combine wet ingredients (bananas, eggs, syrup) with dry ingredients. Stir until just barely combined, you really do not want to over mix these bad boys! Add blueberries and combine.
Fill muffin liners with muffin mix about 3/4 of the way full. I use an ice cream scoop to ensure even distribution.
Bake for about 35-40 minutes, or until tops are golden brown and a skewer comes out clean.