Hemp Seed Banana Muffins

Hemp Seed Banana Muffins

Tender banana muffins studded with nutty hemp seeds for a wholesome breakfast bite.

Total 35 min Makes 12 muffins Calories 185/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

These muffins pack mashed ripe bananas and crunchy hemp seeds into a moist, lightly sweet crumb. A touch of cinnamon rounds out the flavor, making them suitable for breakfast, lunchboxes, or an afternoon snack. The hemp seeds add a subtle nutty texture without overpowering the banana flavor.

Ingredients

  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup hemp seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, mash the bananas until smooth, then whisk in the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.

  3. In a separate bowl, whisk together the flour, hemp seeds, baking soda, salt, and cinnamon.

  4. Add the dry ingredients to the banana mixture and stir just until combined; do not overmix.

  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until a toothpick inserted into the center comes out clean, about 18 to 20 minutes.

  7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 4.3 (1)

Hemp Seed Banana Muffins

These muffins pack mashed ripe bananas and crunchy hemp seeds into a moist, lightly sweet crumb. A touch of cinnamon rounds out the flavor, making them suitable for breakfast, lunchboxes, or an afternoon snack. The hemp seeds add a subtle nutty texture without overpowering the banana flavor.

35 min 12 muffins 185 cal

Ingredients

  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup hemp seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Method

  1. 1

    Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. 2

    In a large bowl, mash the bananas until smooth, then whisk in the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.

  3. 3

    In a separate bowl, whisk together the flour, hemp seeds, baking soda, salt, and cinnamon.

  4. 4

    Add the dry ingredients to the banana mixture and stir just until combined; do not overmix.

  5. 5

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. 6

    Bake until a toothpick inserted into the center comes out clean, about 18 to 20 minutes.

  7. 7

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.