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Raspberry Banana Oat Hemp Muffins

Sweetened only with honey, these muffins are a great breakfast with a smear of almond butter.

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 212 kcal

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

  1. Preheat oven to 400ºF. Line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flours, baking powder, baking soda and salt.
  3. Stir together the oats and yogurt until well-combined in a second bowl. Stir in the banana, honey, oil, and egg.
  4. Pour the wet mixture into the flour mixture. Stir until moistened, careful not to overmix. Fold in the raspberries and hemp seeds.
  5. 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.