Banana Spice Muffins

It’s that time of year again, when the days are getting shorter and the flavours are getting warmer. These muffins are so simple and will have you dreaming about the fall days, where as you walk down the street you hear the crunch, crunch of the colourful leaves that have fallen under your feet, you’ll be dreaming of cooler nights and comfort food at home. These muffins have lots of warming spices in them, like cinnamon, ginger, and pumpkin pie spice.

These delicious muffins also loaded with hemp hearts, which are one of the only foods in the world that have the ideal ratio of omega 6 to omega 3 fatty acids. These little gems are great for hormone balancing and give the muffins a nice nutty flavour, not to mention a bit of a protein boost.

To make these babes paleo or grain free,
substitute all of the oat flour for
coconut flour and add an extra egg.

These mini bites are nut free, soy free, dairy free, refined sugar free, and most importantly gluten free. However, they are so delicious you would never know that they are even the tiniest bit healthy!

Banana Spice Muffin Recipe


1/2 Cup Coconut Flour
1/3 Cup Oat Flour
1/2 Cup Hemp Hearts
2 TSP Baking Powder
1 TSP Cinnamon
1/2 TSP Ground Ginger
1/2 TSP Pumpkin Pie Spice
1 Cup Banana, mashed (about 2 small bananas)
1/2 Cup Coconut Oil, Melted
1/4 Cup Maple Syrup
3 Eggs
1/2 Cup Chocolate Chips (optional)
1/2 Cup Walnuts, chopped (optional)


Preheat oven to 350ºF and line a mini muffin tin or regular muffin tin with liners or grease with coconut oil.

In a medium bowl, combine all your dry ingredients, flours, baking powder, hemp hearts, and spices. Whisk to combine.

In a separate bowl, mix together you banana, oil, maple syrup, and eggs.

Add your wet ingredients to your dry ingredients. Stir to combine.

Place batter into muffin tins, filling to the top.

Bake for 20-25 minutes for mini muffins and 30-35 minutes for regular muffins. You’ll know they’re ready when they are golden and a fork inserted into the middle of the muffin comes out clean.

Let cool and enjoy. Store in an airtight container for up to 3 days.


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