Sometimes I end up having a lucky break creating a new recipe. This recipe was one of them. First time making them and they turned out perfectly! Now, I started with a tried and true recipe as my basis, so that is always a helpful start. I also used this as a good opportunity to learn more about using baking powder and baking soda to get the perfect rise. I love the science of baking, it's a lot of fun!
Easy breakfast and snack ideas are paramount in our house right now, and I like to keep things interesting and have a good variety. It just so happened that I had 3 bananas just perfect for making something. Since I've made many batches of my banana bread recently getting that recipe just right, I decided it might be time to do some muffins.
I had the pleasure of sitting on our front porch, bathing in sunlight while working on the recipe for these muffins. I got to the end of the main ingredients, and I just sat there thinking 'what else can I add to this to make it more nutrient dense?'. Yes, that's my nutritionist brain, always thinking of how to make things healthier. Then it hit me, hemp hearts would be perfect! Slight nutty flavour, good source of protein and fibre and not too heavy!
I don't think I have ever watched muffins so intently before. I was so curious to see how my composition of ingredients and careful combination would affect their rise in the oven, and then the texture afterwards. Turns out all the lesson's I've been learning about adapting and changing recipes to reduce allergens has really paid off. They came out perfectly risen, smelled heavenly and got multiple thumbs up from my taste testers.
My batch was made with a psyllium husk egg and avocado oil so they would be gluten free, egg free and dairy free. If you didn't know this, I don't think you could tell. Everything came together so wonderfully that you won't have a chance to miss the ingredients that were replaced.
I hope you enjoy these as much as we did!
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