One way of using hemp flour is to add it to chocolaty muffins giving them a full and hearty consistency. Please try this at home!
As soon as it’s autumn I feel the urge to bake more often. I guess it’s the calming process of mixing the batter as well as the heart-warming and comforting smell that comes from the oven followed by the decadent bites of oh-so-good-and-healthy-as-hell sweet treats.
And last but not least, I just love to see the happy faces of my son and husband when they realize I have prepared something enjoyable again.
I came across this fine hemp flour at Mahemarket (one of my favourite organic shops in Tallinn) and decided to play a little with my Chocolate Muffins recipe.
Finally, please let me know in the comments below if you have any questions about these chocolaty muffins with hemp flour. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Chocolaty Muffins with Hemp Flour
- Total Time: 30 minutes
- Yield: 12 big muffins 1x
Description
One way of using hemp flour is to add it to chocolaty muffins giving them a full and hearty consistency. Please try this at home!
Ingredients
- 15 dates
- 250 ml water or plant based milk (oat milk, soy milk, almond milk, etc.)
- 4 tbsp coconut oil, melted
- 1 ripe banana
- 200 ml applesauce, sugar-free
- 225 g (400 ml) raw buckwheat flour
- 3 tbsp hemp flour, not heaped
- 3 tbsp carob powder
- 1 tbsp cocoa powder
- 2 tsp baking powder
- 2–3 cherries of other berries for each muffin
Instructions
- In a small bowl, cover the chopped dates with 250ml water and let soak for about 30 minutes.
- In a big bowl, mix together the flours, baking powder, carob powder, and cacao powder.
- Place the dates with the soak water, banana, and melted coconut oil into a blender and blend until smooth. Add applesauce and blend again.
- Add this date mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.
- Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 12 big muffins. Press the cherries gently into each muffin with your finger.
- Heat oven to 350 F (175 C). Bake for 30-35 minutes. The muffins will be done when cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.
- Cook Time: 30 minutes
- Method: Baking
Tips on my chocolaty muffins with hemp flour:
- make your own apple sauce – peal 4 small or 2 big apples and boil in a bit of water for 5 minutes. Let cool.
- If you use tartrate baking powder (like I did), add 10 g to the dry ingredients.
- you can use only carob or cocoa powder. I just like to mix them together to get the sweetness on one and the bitterness of the other.
- store the leftover muffins in freezer. Heat up in oven whenever needed.
