¾ cup almond flour (also pecan or hazelnut flour)
2 tbsp. coconut flour
2 tbsp. Hemp Hearts (hemp seeds)
2 tsp. cinnamon
¼ tsp. sea salt
½ tsp. baking soda
½ tsp. baking powder
1 large ripe banana, mashed
¼ cup unsweetened apple sauce (or 1 egg if desired)
1 tbsp. coconut oil, melted
2 tbsp. unsweetened almond, coconut, flax or cashew milk
1 tsp. vanilla extract
Preheat the oven to 350 degrees
Combine nut flour, coconut flour, Hemp Hearts, cinnamon, sea salt, baking soda and baking powder into a large bowl.
In a smaller bowl, combine wet ingredients, whisking together.
Add the wet ingredients to the dry and stir to combine.
Spoon batter into muffin tray and bake for about 15 minutes
Remove from the oven and let cool before transferring to a cooling rack.
Notes: This recipe doubles easily. The muffins freeze well.