C = cup
t = teaspoon
avocado oil spray, for greasing
¾ C all-purpose unbleached flour
½ t ground cinnamon
½ t baking soda
¼ t kosher salt
2 t hemp hearts
2 t flax meal
2 t chia seeds
2 very ripe bananas
¼ C cane sugar
¼ C coconut sugar
½ t vanilla extract
⅓ C avocado oil
Preheat oven to 350°F.
Grease a metal cupcake pan with avocado oil spray or line with paper liners.
In the pitcher of a blender, combine ¾ cup of all-purpose unbleached flour, ½ teaspoon of ground cinnamon, ½ teaspoon of baking soda, ¼ teaspoon of kosher salt, 2 teaspoons of hemp hearts, 2 teaspoons of flax meal, and 2 teaspoons of chia seeds. Seal with the lid and pulse a couple times to combine.
Next, add 2 very ripe bananas, ¼ cup of cane sugar, ¼ cup of coconut sugar, ½ teaspoon of vanilla extract, ⅓ cup of avocado oil, and 1 egg. Pulse on and off 3-4 times on a lower speed setting until the batter is just combined. Open the lid and scrape down the sides of the blender and mix one more time, making sure to not overmix or else the flour will turn gummy.
Grabbing your prepped cupcake pan, pour the batter evenly among the wells of the pan. Bake until golden brown, about 18-20 minutes. You should be able to poke a toothpick into the center of the muffin and have it come out clean. Transfer the hot pan to a wire rack to cool. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.
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