16 Nov Apple Hemp Muffins
Start your day off with a heart-healthy, high fiber and protein-packed breakfast with making these apple hemp muffins. Hemp seeds offer up the ideal ratio of omega-3 and omega-6 fatty acids, which chip in with lowering cholesterol and blood pressure and decreasing your risks of heart disease. Because they’re high in fiber, they regulate and improve the health of your digestive system. Plus, they contain all nine essential amino acids and thus are considered a complete protein.
This particular recipe calls for both hemp seeds and hemp milk. Hemp milk is made from hemp seeds and water, so it’s a great choice for those looking for vegan options. From start to finish, making these apple hemp muffins will take you about 30 minutes.
This recipe will set you up for a dozen muffins, so you’ll have enough to share with family or coworkers. If you have leftovers, store them in an air-tight container like Tupperware or a zip-lock bag and they’ll stay fresh for a couple of days. You’ll need to gather up 1 cup flour, 2/3 cup hemp seeds, 2 tsp baking powder, 1 tsp baking soda, ¼ tsp sea salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, 1 cup unsweetened applesauce, ½ cup maple syrup, ¾ cup plain hemp milk, 1 ½ tsp vanilla extract and 1/3 cup raisins.
First preheat your oven to 350 degrees. Grease up either a muffin pan or place cupcake liners into each muffin cup. Using a large bowl, mix all the dry ingredients, including the flour, baking powder, baking soda, salt, cinnamon, nutmeg and raisins. Stir them until they’re fully mixed. In a separate bowl, combine all the wet ingredients, including the applesauce, maple syrup, milk and vanilla extract. Pour the mixed wet ingredients into the dry ones. Stir all the ingredients together, but be careful not to over mix the batter. Fill each muffin cup and bake for about 20 minutes. Use a toothpick to stick into a muffin after 20 minutes. If the pick comes out clean, the muffins are ready. If batter sticks to the toothpick, stick the muffins in for another couple of minutes.