Monday, June 22, 2015

Banana Bread Muffins with Hemp Seeds

I live in a muffin house. We eat them for breakfast, lunch, dinner, snacks and...  any reason, really. With just a few changes, these banana bread muffins will turn into a healthier version without compromising on taste.

By using whole wheat pastry flour (sprouted flour is even better!), you are upping the nutritional content exponentially while allowing for a moist, light muffin. I've written about the benefits of pastured dairy and meat here. By using eggs from pastured-raised hens, you get to reap the benefits of omega-3's and CLA's. Coconut oil has been written about extensively for good reason- the stuff is awesome! Yes, it is saturated fat but the body metabolizes it differently by using it for energy right away instead of storing it as extra pudge. Of course, this is in moderation so don't eat a quarter cup of the stuff not expecting to gain a little weight. The star of these banana bread muffins are the hemp seeds that replace the typical walnut addition. While both seed and nut have omega-3's, hemp seeds have an impressive fiber and complete protein content along with a wide range of minerals including iron, potassium, zinc and magnesium. It is also one of the few alkalizing seeds on the planet.

Costco is currently selling a 28oz bag of Manitoba Harvest hemp hearts for $13. Outside of these banana bread muffins, hemp seeds are also good in/on homemade granola bars, smoothies and salads, just to name but a few.

Banana Bread Muffins with Hemp Seeds
By: Living Life Granola

1 3/4 cup whole wheat pastry flour (or sprouted flour)
1/3 cup coconut oil
1/2 cup turbinado sugar + more for sprinkling on top of muffins
2 pastured eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup mashed bananas (about 2 medium-sized)
1/2 cup hemp seeds
12 If You Care bleach-free baking cups

**Use organic ingredients when possible.

Preheat the oven to 350 degrees Fahrenheit.

Cream together coconut oil and sugar, add eggs and beat well. Mash bananas in with the oil/sugar mixture.

Combine flour, salt and baking powder and soda in a bowl. Stir in the banana/oil/sugar mixture. Fold in hemp seeds.

Place the paper baking cups into the muffin pan and fill each cup 3/4 full with the batter. Sprinkle a pinch or two of the turbinado sugar over the top of the muffins.

Bake for 25 minutes and then place on cooling racks.

Store in an airtight container with paper towels below and above the muffins. Consume within 5 days.

This recipe can also be doubled with the extras being frozen for later consumption. These muffins are great on their own but by adding some pastured butter or ghee you can really turn these muffins into a nutritional powerhouse. Enjoy!

Linked with the Simply Natural Saturday blog series.

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