Healthy Hemp & Banana Gluten-Free Muffins

AuthorMy Edibles ChefDifficultyBeginner

Gluten-free muffins that don't taste like cardboard! They are super moist, not too sweet, dairy free & the hemp seed streusel topping & cannabis coconut oil really takes this muffin to another level.

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Muffin Batter
 3 large overripe bananas
 3 eggs
 ¼ cup raw turbinado sugar
 ½ tsp vanilla extract
 1 cup almond flour
 ¼ cup coconut flour
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp xanthan gum
 ½ tsp sea salt
  cup cannabis coconut oil
Hemp Seed Streusel Topping
 ½ cup hulled hemp seeds
 1 tbsp coconut flour
 1 ½ tbsp raw turbinado sugar
 1 tbsp regular coconut oil
 2 dashes cinnamon

Muffin Batter Directions
1

Preheat oven to 350ºF/175ºC. Place the liners into the muffin pan.

2

Mash the bananas on a plate using a fork. Place into a bowl & beat in the eggs, sugar & vanilla.

3

In a separate bowl mix together the almond flour, coconut flour, baking powder, baking soda, sea salt, xanthan gum.

4

Add the dry ingredients to the wet ingredients. Mix well.

5

Add the melted cannabis coconut oil & mix well.

6

Using 2 oz muffin scoop portion the batter into the lined muffin pan.

7

In a small bowl mix together all of the ingredients for the hemp seed streusel topping.

8

Spoon the topping over the portioned muffin batter & spread evenly.

9

Bake for 15-20 minutes until golden brown on the sides or a toothpick inserted comes out clean.

10

Cool the muffins & store in an airtight container in the fridge for up to 5 days.

**If muffins are not refrigerated they will go moldy quickly due to the high moisture content**

 

Ingredients

Muffin Batter
 3 large overripe bananas
 3 eggs
 ¼ cup raw turbinado sugar
 ½ tsp vanilla extract
 1 cup almond flour
 ¼ cup coconut flour
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp xanthan gum
 ½ tsp sea salt
  cup cannabis coconut oil
Hemp Seed Streusel Topping
 ½ cup hulled hemp seeds
 1 tbsp coconut flour
 1 ½ tbsp raw turbinado sugar
 1 tbsp regular coconut oil
 2 dashes cinnamon

Directions

Muffin Batter Directions
1

Preheat oven to 350ºF/175ºC. Place the liners into the muffin pan.

2

Mash the bananas on a plate using a fork. Place into a bowl & beat in the eggs, sugar & vanilla.

3

In a separate bowl mix together the almond flour, coconut flour, baking powder, baking soda, sea salt, xanthan gum.

4

Add the dry ingredients to the wet ingredients. Mix well.

5

Add the melted cannabis coconut oil & mix well.

6

Using 2 oz muffin scoop portion the batter into the lined muffin pan.

7

In a small bowl mix together all of the ingredients for the hemp seed streusel topping.

8

Spoon the topping over the portioned muffin batter & spread evenly.

9

Bake for 15-20 minutes until golden brown on the sides or a toothpick inserted comes out clean.

10

Cool the muffins & store in an airtight container in the fridge for up to 5 days.

**If muffins are not refrigerated they will go moldy quickly due to the high moisture content**

Healthy Hemp & Banana Gluten Free Muffins

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