Protein Packed Banana Blueberry Hemptastic Oat Muffins

Muffins are great. You just pick em up and go. You can literally eat them anywhere. They wont spill out like a wrap or sandwich, you don’t need to eat them with a fork – they are just goodness packed into bite sized delights!

I actually went through a phase where I wanted to make everything into muffin form, for the sheer ease of eating things. I had this great idea that I’d make a blog called “The Muffinizer”  (me being the muffinizer of course), and it would be all about how I make everything into muffin form. One time, I tried to make spaghetti squash muffins with pasta sauce. In my head it was a great idea – pasta muffin – like who DOESN’T want pasta on the go in muffin form? They were a horrible mess. Truthfully, now that I’m thinking about it, and after everything I’ve learned about baking in the past couple years, I think I might be able to pull it off (I will recipe test this soon and let you know how that goes).

Anyways, back to muffins.

I have been wanting to make delicious, breakfast style muffins for a while now. One’s that would really satiate me for breakfast, you know? Like a good hearty muffin filled with protein, fibre and the best fats. I think I have accomplished just that!

Obviously this recipe is gluten free, vegan, crap free and all that jazz.

I wouldn’t have it any other way!

So I made this particular recipe, because I’m really loving blueberries lately. I’ve been having them in my smoothies, putting them with my homemade yogurt, and it just seemed right to put them into my muffins. I also really love banana bread so the idea of having my two favourite things together made my mouth water.

Oats for me are the quintessential breakfast food

I knew they had to be oat muffins in some way. I also wanted to incorporate some more protein into these muffins somehow. The worst thing is eating something for breakfast, and then being hungry like an hour later. Not cool.

To increase the protein content a threw in a couple tablespoons of Mettrum Originals Hemp Flour. I have played around using this flour a lot, and if you put too much there is a strong hemp taste, but I found that 2 tbsp was just perfect! And get this, 2 tbsp of Mettrum Originals Hemp Flour has 14g of protein. That’s almost like an entire scoop of protein! I was excited.

So I start making the recipe, and I realized that these muffins weren’t complete. They needed to be toppe

d with something. Something, delicious, and sweet and pretty looking. I’m always seeing these pretty muffins with these interesting and delicious looking toppings and I always think to myself, “man, I’ve really got to step up my muffin topping game.” I looked online for some inspiration. I decided to mix oats, coconut oil, cinnamon, blueberries and coconut sugar together to make a beautifully delicious muffin topping. And boy did it deliver!

These muffins turned out great.

They are:

• Delicious
• Simple
• Filled with real ingredients
• Vegan
• Gluten Free
• Refined sugar free
• Take about 35 minutes to make start to finish

They. Are. Awesome.

Especially warm, with a little bit of almond butter! Mmm.. I need to stop talking about them because I’ve already eaten 2, I haven’t taken the pictures yet, and it’s becoming a problem!

Let me know how you like this recipe when you try it out. I love, love, LOVE hearing from you!

Print Recipe

Protein Packed Banana Blueberry Hemptastic Oat Muffins

Prep Time

10 mins

Cook Time

25 mins

Servings

muffins

Ingredients

Dry Ingredients

• 1.5 cup all purpose GF flour
• 1/2 cup gluten free rolled oats
• 1/2 cup coconut sugar
• 3 tbsp psyllium husk
• 2 tbsp arrowroot starch
• 2 tbsp Mettrum Originals Hemp Flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder

Wet Ingredients

• 2 rip bananas
• 1/4 cup coconut oil (melted or liquid)
• 2 tbsp apple sauce
• 1 tbsp apple cider vinegar
• 1/2 cup water (or non-dairy milk)
• 3/4 cup blueberries

Optional (but delicious) topping

• 2 tbsp blueberries
• 2 tbsp gluten free rolled oats
• 2 tbsp coconut sugar
• 1 tbsp coconut oil
• 1/2 tsp cinnamon

Prep Time 10 mins Cook Time 25 mins Servings muffins Ingredients Dry Ingredients 1.5 cup all purpose GF flour 1/2 cup gluten free rolled oats 1/2 cup coconut sugar 3 tbsp psyllium husk 2 tbsp arrowroot starch 2 tbsp Mettrum Originals Hemp Flour 1 tsp cinnamon 1/4 tsp salt 1/2 tsp baking soda 1 1/2 tsp baking powder Wet Ingredients 2 rip bananas 1/4 cup coconut oil (melted or liquid) 2 tbsp apple sauce 1 tbsp apple cider vinegar 1/2 cup water (or non-dairy milk) 3/4 cup blueberries Optional (but delicious) topping 2 tbsp blueberries 2 tbsp gluten free rolled oats 2 tbsp coconut sugar 1 tbsp coconut oil 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 350, and line a muffin pan with unbleached muffin liners, or lightly coat with coconut oil.
2. Place all dry ingredients in a bowl, and whisk together. Set aside.
3. Place all wet ingredients (EXCEPT blueberries) in a blender, and blend on medium/high until all ingredients are thoroughly mixed together.
4. Add the wet ingredients to the dry ingredients and mix together. Fold in the blueberries so they are evenly distributed throughout the mixture.
5. Dollop your muffin mix into the muffin tins evenly.
6. Mix all ingredients for the optional topping together in a bowl, and sprinkle evenly over top of the muffins.
7. Place in the oven. Place a toothpick pick in the centre of the muffins to see if they are done - if it comes off clean they're done! If not, stick them back in for another 5 minutes.
8. Let cool in the pan for 5-10 minutes before placing on a cooling rack or plate. Serve warm! They also taste delicious cut in half and served with some almond butter!

Share this Recipe