I know…I had you at chocolate. These muffins are also whole grain and full of healthy flax & hemp hearts – that go virtually undetected. I make them pretty much bi-weekly (giant batch) and they are a lunchbox staple! Enjoy!
- 3C Whole grain flour (I usually use whole wheat or sprouted spelt)
- 1C Hemp Hearts
- 1C ground flaxseed
- 1/2C mini chocolate chips
- 2T baking powder
- 2t baking soda
- 2t cinnamon
- 8 ripe bananas – mashed
- 1C brown sugar OR coconut sugar
- 1 1/2C unsweetened almond or coconut milk
- 2 eggs (OR 2T chia seed & 4T water)
I am a rule breaker in baking. I literally do this in ONE bowl. Start by mashing bananas, add in the sugar, milk & eggs. Then layer on dry ingredients and mix it up. I know that’s not “ideal” but my kids survive on less than fluffy muffins. It’s ok.
Preheat to 400F and then mix ingredients. I use coconut oil spray for my muffin tins (two muffin tins – regular size) plus one large mini-muffin tin. Bake for 20-25minutes (mini’s are done in about 10-15). They’re done when they’re firm & a toothpick comes out clean.
Let them cool completely then freeze. For kids lunches I take them out of the freezer and they go straight into the lunchbox and are thawed by recess/ lunch!