This recipe was inspired by a muffin recipe on Figgy and Sprout.
I received some tasty organic blueberries in my Bountiful Basket two weeks in a row and froze them to preserve their freshness. I’m not a big fruit eater, so I laid them out on a cookie sheet and allowed them to freeze, then stored them in a plastic bag for later use.
Lately, I’ve been on a huge hemp seed kick, and I’ve been using them in everything from breads, smoothies, truffles, and soups. Since I am a carboholic, I rarely make “breads” in large volumes. So when I decided to make a dozen muffins, I knew I had to cut down on the carbohydrate count and amp up the protein count. I crammed as much protein in these muffins as I could– not only are hemp seeds a complete protein in and of themselves, but I also added protein-enhanced coconut milk and a scoop of vanilla protein powder.
The sweetness comes from raw, unfiltered honey, and the gooey jam-like texture of the baked blueberries. Raw coconut oil adds healthy fat, and the cultured coconut milk adds beneficial bacteria and serves as an egg replacer. Soda, powder, and salt all give the muffins texture and allow them to set properly. The orange juice adds depth to the flavor.
I am really pleased with the outcome of this recipe, and will be making it as often as I have fresh berries!
1 cup whole wheat flour
1/2 cup ground hemp seeds
about 1/2 cup vanilla protein powder
1/4 cup raw honey or agave nectar
1/2 cup So Coconut Protein milk, unsweetened
1/2 cup cultured So Coconut yogurt
1/4 cup raw coconut oil
1/4 cup orange juice (juice from 1/2 an orange)
1 cup frozen blueberries
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Preheat oven to to 350 F. Line muffin tins. Mix all ingredients together in a large mixing bowl, either by hand or with an electric mixer on low speed. Add blueberries last and gently fold into the dough. The dough should be very thick.
Bake for 20-30 minutes. (Mine took 25.)
Makes 12 muffins.