High in protein, essential fatty acids, and antioxidants, hemp seeds pack a serious nutritional punch.
|1 1⁄2 c||spelt flour (whole grain)|
|1 c||oat flour|
|3⁄4 c||hemp seeds|
|2 t||baking powder|
|1 t||baking soda|
|1 t||cinnamon (ground)|
|1⁄4 t||cardamom (ground)|
|1 c||applesauce (unsweetened)|
|1⁄2 c||maple syrup|
|3⁄4 c||non-dairy milk (vanilla or plain)|
|1 1⁄2 t||vanilla extract|
|1⁄4 c||raisins (or banana, chopped into raisin-sized pieces)|
Preheat oven to 350˚F. Prepare two muffin pans by lining with cupcake liners (12 total).
In a large mixing bowl, combine the spelt flour, oat flour, hemp seeds, baking powder, baking soda, salt, cinnamon, and cardamom.
Place the apple sauce in a separate bowl, and stir in the maple syrup, non-dairy milk, vanilla extract, and raisins or banana pieces. Add the wet ingredients to the dry ingredients, and gently fold until just combined. Spoon the batter into the muffin pans (they will be quite full).
Bake 24-26 minutes, until a toothpick inserted into the center comes out clean. Allow to cool, then enjoy!