Raspberry Banana Oat Hemp Muffins
Sweetened only with honey, these muffins are a great breakfast with a smear of almond butter.
Servings: 12 muffins
Calories: 212kcal
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashioned oats
- 1 7-ounce container 2% Greek yogurt
- 1 cup mashed ripe banana about 3 small bananas
- 1/2 cup honey
- 1/4 cup coconut oil melted
- 1 egg lightly beaten
- 3/4 cup fresh or frozen raspberries coarsely chopped
- 1/4 cup hemp seeds
Instructions
- Preheat oven to 400ºF. Line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the flours, baking powder, baking soda and salt.
- Stir together the oats and yogurt until well-combined in a second bowl. Stir in the banana, honey, oil, and egg.
- Pour the wet mixture into the flour mixture. Stir until moistened, careful not to overmix. Fold in the raspberries and hemp seeds.
- Divide the batter evenly into the paper liners. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack for 5 minutes, then remove the muffins from the muffin tin and return them to the rack for another 15-20 minutes or until cooled completely.
Nutrition
Serving: 1muffin | Calories: 212kcal | Carbohydrates: 31.6g | Protein: 6.1g | Fat: 6.3g | Saturated Fat: 0.7g | Fiber: 2.2g | Sugar: 15.6g