Blueberry Hemp Muffins

Sundays are easy going, rest up, get ready for the beginning of the week kind of days.  It’s the only day I will sleep in a little bit without feeling guilty.  If it is a really good and indulgent Sunday like this past Sunday, I might be in my pajamas until the middle of the afternoon with a good book.

Although I consider Sundays to be low key and chill, they should always incorporate time for something that makes you want to gather in the kitchen or accompany your book and a cup of tea.  What could that be?  BLUEBERRY HEMP MUFFINS!   And for the first time I used some maple syrup I had leftover from when my mom was in town.  I LIVED!

Ingredients:

  • 1.5 cups almond flour
  • 1/2 cup coconut flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1/3 cup olive oil or avocado oil
  • 1 cup hemp seeds
  • 1/2 cup maple syrup
  • 1/2 cup shredded coconut
  • 1 cup frozen blueberries
  • 1/2 chopped walnuts

Directions:

  • Preheat oven to 375
  • In a blender or food processor, combine all of the ingredients except for blueberries, walnuts and shredded coconut.
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Blend until everything is mixed well.

  • Once everything is mixed well, remove blade and then fold in the walnuts, blueberries and shredded coconut.
  • Spoon into cupcake paper lined muffin tins.
  • Bake for 25-28 minutes.
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You won’t be able to stop at just one!

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