I love doing workshops on plant-based nutrition, and I feel so lucky to live in an area where there is so much interest in this topic.
For the next few months I am doing a series of workshops and cooking classes focused on promoting the awareness of whole food, plant-based living. For those of you in the Kitchener/Waterloo area, all classes will be posted on this site here. For my first class last night, I made these amazingly delicious hemp protein muffins. Now, I’m not claiming they are beautiful (I really did try to get a good picture, I swear). But what they lack in physical beauty, they more than make up for in flavour and nutritional density.
Chocolate Chip Banana Hemp Muffins
* Makes 12 regular sized muffins or 24 mini muffins
- 1 1/2 oat flour (1 ¾ cup whole oats make 1 ½ cups ground)
- 1/2 cup Manitoba Harvest Hemp Pro 50
- 1/4 teaspoon Himalayan pink salt
- 1/4 cup coconut sugar
- 1 teaspoon baking soda
- 3 ripe bananas, mashed
- 1/4 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1 flax egg (1 Tbsp. ground flax meal, 3 Tbsp. water)
- 1 Tbsp. vanilla extract
- 1/2 cup vegan chocolate chips (Enjoy Life)
Start by making the flax egg. Combine the flax seeds with water, stir and set aside.
If you are making your own oat flour, prepare this next by adding the oats to a food processor until they are ground.
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners or grease with coconut oil.
- Add the oat flour, Hemp 50 Protein Powder, salt, coconut sugar, and baking soda to a large bowl, stirring well to combine.
- Add 3 ripe bananas to a separate bowl, and mashwith a fork. Or if you’re lazy like me, save yourself the trouble and add these to your food processor! Mashed banana in 20 seconds or less!
- Combine the banana, applesauce, almond milk , flax egg, vanilla extract, and mix well.
- Form a well in the center of the dry ingredients and pour in the banana mixture.
- Fold the flour mixture into the banana mixture until just combined (try not over mix). Stir in the chocolate chips and mix until combined.
- Add the batter to the prepared cupcake pan.
- Bake for 18-20 minutes at 350 degrees F or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes, then transfer to a rack to cool.