Vegan Pumpkin Seed, Hemp, date & Poppy Seed muffins

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Would you like a muffin, or two?

A good old and not too sweet muffin is worth gold – yet difficult to find. I never understood why baked goods or any sweet need to be that sweet! As if all that should be detected by our tastebuds is sugar – what about all that good cinnamon and peanut butter we’re missing out on when treating ourselves to a little something?

These breakfast muffins don’t need a lot of extra sweetness – their sweet temptations stems from ripe bananas as well as dried dates. There’s nothing better than those two in combination – oh, and peanut butter! Never ever forget the peanut butter.

Servings: 12 muffins
Total time: 30 min
 

Ingredients

2 cups oat flour

1/4 cup hempseed flour 

1 tsp cinnamon 

pinch of salt 

1 tsp baking powder

3 bananas, very ripe

1-2 tbsp maple syrup

1 cup oat milk

1 tbsp apple cider vinegar

3 tbsp peanut butter

1/2 tsp vanilla extract 

Add ins

1/3 cup pumpkin seeds

6 dates, pitted and roughly chopped 

1 tbsp poppy seeds 

2 tbsp oats

Instructions

  1. Preheat the oven to 200°C.

  2. In a big bowl, combine the flours, cinnamon, salt and baking powder.

  3. In a blender, combine the bananas, oat milk, vanilla extract, apple cider vinegar and peanut butter - blend until smooth. 

  4. Add this liquid mixture to the dry ingredients and stir until well combined. Fold in the roughly chopped dates, the poppy seeds as well as the pumpkin seeds. Top the muffins with a few pumpkin seeds and oats if you wish.

  5. Pour the mixture into muffin forms and bake the muffins for 13-15 minutes or until a knife comes out clean and the tops are slightly golden. Enjoy along with some hot coffee or tea, you deserved this healthy treat! 

Judith Gilles