These sturdy muffins are made with whole grains and lightly sweetened with applesauce and maple syrup. The tiny hemp seeds add a very pleasant, light nutty taste. If you've never baked with hemp seed nuts, perhaps it's time to check them out. They are little nutritional powerhouses loaded with essential fatty acids in addition to being a complete protein. Shop around for them because they can be expensive. Store in your freezer.
When I first made these muffins I was underwhelmed and felt they weren't sweet enough, with a lot of ingredients for a basic muffin. But they really grew on me as I ate them and by the end of the batch I found I was craving them. This time around I lightly sprinkled the tops with a bit of cinnamon sugar. This recipe is an adaptation of Dreena Burton's apple-hemp muffins from her 2007 cookbook Vive le Vegan! Makes about 14 muffins.
Ingredients
1-1/2 C whole wheat pastry flour
1 cup ground oats*
1/2 cup hemp seed nuts
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
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1 cup unsweetened applesauce
1/4 cup pure maple syrup
1 cup plain soy milk or other non-dairy milk
1 tsp vanilla extract
3 TB canola oil
Preheat oven to 350 degrees and prepare muffin tin. In large bowl, mix all dry ingredients. In small bowl mix together wet ingredients. Add wet to dry and mix until just incorporated. Fill each muffin tin about 3/4 full. Bake 25 minutes until toothpick comes out clean.
*I like to buzz some quick cooking oatmeal in a blender to make this oat flour.
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