On Friday I got the lovely privilege of having my mom in our kitchen with me for last week’s #FoodieFriday. We were shooting the marketing collateral photos for our third annual mom love contest (coming this May) and we thought, what better way to show true love between a mother and daughter then by having us make our ‘Banana-Choco Hemp Muffins‘ together and just enjoy the company. Cara (our Graphic Designer) truly captured the essence of the day. And what a great day it was!
So for this recipe, it seems like there is a lot of dry ingredients to add; however, when you add the wet ingredients to the mix it thickened up quite nicely and it was the perfect consistency. Here are the ingredients…
- 1 cup Manitoba Harvest HempPro Fibre
- 1 cup whole wheat flour (you could substitute this for rice or coconut flour to be a true gluten free/paleo friendly recipe)
- 1 cup almond flour
- 1 cup flax seed meal (aka ground flax seeds)
- 1 1/2 cup oats
- 1 tsp sea salt
- 1/4 cup organic cane sugar
- 1/2 cup cocoa powder
- 1/2-1 cup of cacao chips or carob chips (whichever you prefer)
- 1 tbsp baking powder
- 2-3 large bananas
- 3 cups water
Directions - Preheat the oven to 350F. Combine all the dry ingredients in a large bowl and blend the bananas and water in a separate bowl. Add the wet mixture to the dry and mix until smooth. Spoon the mixture into the tray and bake for 20 minutes. It doesn’t rise a ton so don’t worry about putting the mixture pretty close to the top of the muffin cup. This is a great muffin recipe that’s sure to be a hit for the whole family. The ingredients made us two dozen batches, enough to definitely store away in the freezer for another breakfast later in the week.
It was so nice to bake this week with someone (especially being with my wonderful, beautiful mom), so I encourage you to grab a friend or family member and bake with them. It’s a great way to connect, even if it’s only for an hour or two.